Fresh Thai Asparagus, Kale And Garlicky Mushrooms

• 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
• soy sauce
• 1 teaspoon balsamic vinegar
• Toasted sesame seeds, optional

1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

coconut oil, fresh mushrooms, fresh asparagus, garlic, oregano, salt, pepper, fresh kale, fish sauce, soy sauce, balsamic vinegar, sesame seeds

Taken from www.tasteofhome.com/recipes/fresh-thai-asparagus-kale-and-garlicky-mushrooms/ (may not work)