Ingredients
- 3 tablespoons coconut oil
- 10 ounces medium fresh mushrooms, quartered (about 4 cups)
- 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped fresh kale
- 2 teaspoons fish sauce or soy sauce
- 1 teaspoon balsamic vinegar
- Toasted sesame seeds, optional
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