This recipe works great as a side for dinner, as a base to be topped with protein for lunch or the perfect bring along for a potluck. It can be served cold or at room temperature. Serves 4 2 bunches kale (I prefer lacinato but any kale will work) 1 d’anjou or Bartlett pear sliced ½ cup toasted almonds rough chopped 1 cup brown button mushrooms sliced ½ cup cherry tomatoes sliced in half zest of half a lemon salt and pepper to taste 1 T coconut oil 1 T extra virgin olive oil ¼ cup vegetable stock Chiffonade kale while putting coconut oil into a tall sided sauté pan on medium, or a wide sauce pot on medium. Add sliced mushrooms and pinch of salt to pot. Sautee mushrooms for 2-3 minutes then add kale. Toss kale amongst mushrooms and sautee for 4-6 minutes. Once kale has softened add veg stock and cover pot for 2 minutes. Take kale and mushrooms add to a large salad bowl, toss with rest of ingredients, season to tasted and let chill in fridge for 30 minutes. Keeps great for about a week in the fridge if you’d like to double or triple the recipe.