2 tablespoons coconut oil
2 tablespoons minced garlic
1-inch gingerroot, peeled, minced (optional)
12 ounces mushrooms, sliced thin
3 cups baby kale
1 tablespoon soy sauce, or wheat-free tamari if you’re avoiding wheat, or several pinches salt if avoiding soy
pinch sugar (optional)
splash sake or mirin (optional)

As you can see, this is a very flexible recipe, but a very easy and healthy side dish one could prepare in minutes while the kids set the table.

Heat oil in wok or large skillet over high heat. Add garlic, and ginger if using, and sauté for a minute or until fragrant and garlic is just beginning to color. Add in mushrooms and cook, stirring frequently, about 5 minutes or until juices have rendered. Add kale and soy sauce (or tamari or salt), sugar and sake or mirin if using. Continue cooking a couple minutes more until kale is just wilted but still a sprightly green. Serve immediately.

This would make a lovely vegetarian meal served over steamed brown rice.