Source: Autum issue of Vegetarian Gourmet, where it's in a piece on It's Only Natural, a great looking vegan place in Middletown, CO.
QUICK KALE & MUSHROOM SAUTE
(serves 4 as a side, 2 as an entree)
1 tblsp olive oil (I use about 1t, but hey)
1 tblsp minced garlic
1 tblsp soy margerine (I omit this)
8 oz. white mushrooms (to make this really good try oysters or
4 cups kale, tightly packed
1/4 cup water
1 tsp tamari
5 cherry tomatoes, quartered (this time of year I tear up dried
salt and pepper to taste
Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and margerine (if used) and saute until garlic is lightly browned. Add veggies and stir 15-30 seconds, making sure not to burn the garlic. Add water, tamari, salt and pepper and cook another 5 minutes, stirring often. Add tomatoes and cook another 5 minutes on low. Serve immediately.
I assume this dish is meant as a side, but over couscous, millet or bulghur it's a quickie meal.