Ingredients:
1 lb Lacinato Kale and/or Swiss chard
2 tbsp Coconut oil
Handful of Portobello mushrooms, sliced
1/2 cup pumpkin seeds, raw
1/4 cup pine nuts, toasted
1/2 red onion, sliced in rings (so easy to remove if unwanted)
1/2 a jar of Hearts of Palm
1/2 cup Parmesan cheese, freshly grated (optional)
Instructions:
The kale and Swiss chard are both tough leaves, so it is best to remove
the ribs, shred the leaves, then soften them briefly in a pan (in
batches) with just a bit of coconut oil. Then mix with the other
ingredients. You may like to add the Lemon Vinaigrette, or if you used
enough coconut oil, may find this unnecessary.