Sauteed Kale, Leeks and Portobello Mushrooms with Balsamic Glaze

Ingredients:

* Extra-virgin olive oil

* One medium size leek, chopped

* 2 portobello mushroom caps, sliced

* 1 pound kale, stemmed and chopped

* Salt and pepper

* 1/4 cup balsamic vinegar

Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add chopped leeks and cook until tender.  

Add kale and turn with tongs to wilt. 

Add the mushrooms. Season the mixture with salt, and pepper. Add balsamic vinegar and deglaze the pan. 

Reduce heat to low and cook greens 10 minutes longer then serve with grated asiago cheese or plain Greek yogurt.