Cumin Scented Kale With Onions, Tomatoes And Mushrooms (Vegan And Gluten Free)

• 2 tablespoons extra virgin olive oil or veggie stock
• 2 bunches kale, ripped from stems into bite size pieces, blanched and shocked
• 1 medium yellow onion, sliced thin along the grain (saute slice)
• 2 large or 3 medium cloves garlic, minced
• 1 tablespoon ground cumin
• 12 ounces cherry tomatoes, quartered
• 2 large portobello mushroom caps, stems removed and medium dice (1/2"x1/2")
• salt, to taste

1. Heat 10-12 in saute pan over medium heat. When hot, add oil or stock to heat. When oil/stock is hot, add onions. Cook for about 10 minutes, stirring occassionally. They will get a little translucent and golden in color.
2. Add garlic. When fragrant. Add cumin. Stir for about 3-4 minutes until cumin has turned a darker shade of brown.
3. Add tomatoes and stir into onions to incorporate. With the back of a wooden spoon, gently press down on the tomatoes so they release their juice. This creates a little saucy effect.
4. Add mushrooms and saute until soft, about 3 minutes.
5. Salt, to taste and serve

extra virgin olive oil, bunches kale, yellow onion, garlic, ground cumin, tomatoes, portobello mushroom caps, salt

Taken from food52.com/recipes/10512-cumin-scented-kale-with-onions-tomatoes-and-mushrooms-vegan-and-gluten-free (may not work)