Daily Vegan Lunch for 26 August, 2013: Mushroom, Balsamic Vinegar, & Kale Penne

vegan balsamic vinegar penne

INGREDIENTS:

6 cups cooked penne pasta

2 teaspoons olive oil
1.5 cups sliced onion
1.5 cups sliced button mushrooms
2 cloves garlic, minced
4 cups baby kale or spinach leaves

Salt to taste

1/4 cup balsamic vinegar

Bring oil to medium-high heat in a pan and fry onions until they are slightly translucent, about 3 minutes. Add mushrooms and garlic. Let them sit there for a minute or two so mushrooms brown. Add kale and stir until begins to wilt, 1 – 2 minutes. Add balsamic vinegar and stir for 30 seconds, then add pasta. Stir until pasta is coated. Salt to taste. Add extra balsamic vinegar if desired.

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