1 teaspoon canna-oil ( see our recipe )
1 onion, diced
1/2 cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon canna-butter ( see our recipe )
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn
1/2 teaspoon freshly grated nutmeg
1Heat canna – oil in your wok over medium-high heat.
2Cook and stir onion, mushrooms, and garlic in hot canna- oil until the mushrooms are soft, about 5 minutes.
3Add canna-butter and vinegar to the mushroom mixture; season with salt and pepper.
4Toss mushroom mixture in the wok until the canna-butter melts and coats everything, about 1 minute.
5Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes.
6Season kale mixture with nutmeg and stir.