Sent to me by member Peggy 🙂

1 head of kale, torn into bite size pieces
1/2 cup chicken broth
1/2 cup water
1 medium onion
2 cups mushrooms
1/2 cup gorgonzola cheese, crumbled
1/3 cup sundried tomatoes
3-4 cloves garlic, minced
2 tbsp. olive oil
coarse salt & pepper to taste

In a large, deep skillet that can be covered, sauté mushrooms, garlic and onions in olive oil for 3-4 minutes. Add kale, chicken broth and water. Cover, bring to a boil, then reduce heat and simmer 10 minutes. Uncover and add sundried tomatoes and gorgonzola cheese, then salt and pepper to taste. Serve as a side dish or toss with leftover pieces of chicken or other meat.