Mushroom Medley with Goat Cheese and Kale

2 tbsp ghee
2 tbsp olive oil
6-8 cloves garlic, minced
1/4 cup chopped fresh basil, cilantro, oregano, or a mix
1 tsp crushed red pepper flakes (optional; omit if you don’t like spice)
choose a mix of 2-3 cups sliced mushrooms: baby bella, shiitake, oyster, etc.
4-5 leaves lacinato kale, sliced into short strips
5 ounces goat cheese
2-4 tbsp vegetable broth or water
chopped fresh parsley for garnish
Celtic sea salt and freshly-ground black pepper to taste
sourdough bread or socca

Heat a large skillet over medium heat. Add ghee, oil, garlic and crushed red pepper and cook, stirring often so as not to burn the garlic. Add mushrooms and kale, seasoning with Celtic salt and pepper. When mushrroms become soft, add fresh herbs and goat cheese and stir. Thin sauce if needed with broth or water, one tablespoon at a time. Remove from the heat and garnish with fresh parsley. Enjoy as a side dish or as an appetizer over socca bread or crispy sourdough toast.