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.