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Thai Asparagus, Kale and Garlicky Mushrooms

3 tablespoons coconut oil

10 ounces medium fresh mushrooms, quartered (about 4 cups)

1 pound 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 or soy sauce

1 teaspoon balsamic vinegar

Toasted sesame seeds, optional

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.

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