2 Tbsp extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp pink or sea salt

½ tsp cracked pepper

2 cups shitake mushrooms, whole

2 cups sliced baby bella or cremini mushrooms

4 cups chicken or vegetable broth (organic and gluten-free)

2 cups organic kale, roughly chopped into bite sized pieces

½ cup coconut milk or coconut cream

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

*adapted from https://annshippymd.com/main-recipe