Kale!

I like kale and I've been using it a lot more these last couple months. This creation came about when I wanted light and healthy lunch on a cold (Miami cold, that is) Saturday afternoon. I also discovered that throwing in some kale at the end of cooking a soup or any sauteed veggie dish will add the extra leafy green goodness oompf and heartiness.

Ingredients

1 bunch kale
8 oz. sliced white mushrooms
1/2 carton firm tofu, cubed
Olive oil
Salt and pepper
1 tsp. thyme
1/2 tsp. sage

Instructions

Spray some olive oil in a large pan. Add the tofu and cook for 3 minutes, turning occasionally. Addthe mushrooms, salt, pepper, thyme, and sage. Cook until the mushrooms begin to cook down. Add the kale and continue cooking until the kale is wilted and the mushrooms are done. Enjoy!