Warm Balsamic Kale Salad

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   1. In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.

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   2. Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.

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   Notes: This salad is like one million flavors in one, and here's the funny thing: every time I make it, I add something new. It's an everything but the kitchen sink kinda salad: fresh basil, or dried cherries, or grilled salmon, or feta, or brown rice, or rosemary garlic sauce leftover from one of my eCookbook recipes. It all just works.

* Per serving · 4 servings · Values may vary.