Sauteed Kale with Mushrooms

• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/2 lb. (225 g) cremini mushrooms, sliced
• 1 clove garlic, minced
• 4 cups chopped stemmed kale leaves
• 1 Tbsp. toasted hazelnuts, coarsely chopped

1. Heat dressing in large nonstick skillet on medium heat.
2. Add mushrooms and garlic, cook and stir 7 min.
3. or until tender.
4. Add kale; cook and stir 3 min.
5. or just until kale is wilted.
6. Sprinkle with nuts.

olive oil, cremini mushrooms, clove garlic, stemmed kale leaves, hazelnuts

Taken from www.kraftrecipes.com/recipes/sauteed-kale-mushrooms-175229.aspx (may not work)