Serves 4 | Prep time: 15 minutes | Total time: 25 to 35 minutes

Phase 2

 Ingredients

• 3.5 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)
• 4 cups low-sodium vegetable broth, divided
• Sea salt
• 10 cloves garlic, peeled and thinly sliced
• 1/4 cup apple cider vinegar
• 2 drops liquid stevia
• 10 oz. kale (about 1 large bunch), stemmed and coarsely chopped
• Freshly ground black pepper

 Directions

1. In a 4 to 5-quart pot over medium-high heat, sauté the mushrooms with 2 tablespoons of the broth and a pinch of sea salt until the broth has nearly evaporated, about 4 minutes.
2. Add the garlic, and sauté 1 minute more (stir constantly so the garlic doesn’t burn).
3. Stir in the vinegar and stevia; simmer until the vinegar is almost evaporated, stirring to scrape up browned bits from the pan.
4. Add the kale and stir just until it wilts.
5. Add the remaining broth and return to a simmer.
6. Cover and simmer 10 to 20 minutes more, or until the kale is tender.
7. Season with salt and pepper, and serve