This recipe uses a method called "dry sauté," allowing you to cook the vegetables without oil. You'll need a pan or skillet with a lid.

Heat the pan over medium heat. Once hot, add the mushrooms and immediately cover with the lid. Cook for 3-4 minutes until the mushrooms release their juices.

Add the garlic and kale, stirring to combine. Replace the lid and cook for an additional 4 minutes, or until the kale is tender.

Season with salt and pepper, then serve.