Quick Kale and Mushroom Saute

1 tblsp  olive oil
1 tblsp  minced garlic 
1 tblsp  soy margerine (optional)
8 oz.    white mushrooms
4 cups   kale, tightly packed
1/4 cup  water
1 tsp    tamari
5        cherry tomatoes, quartered
salt and pepper to taste

Heat olive oil on medium in a 4 1/2 quart sauce pan. 
Add garlic and margerine (if used) and saute until
garlic is lightly browned.  Add veggies and stir 15-30
seconds, making sure not to burn the garlic.  Add
water, tamari, salt and pepper and cook another 5
minutes, stirring often.  Add tomatoes and cook
another 5 minutes on low.  Serve immediately. 

Note:  I assume this dish is meant as a side, but over
couscous, millet or bulghur it's a quickie meal. 

Serves 4 as a side, 2 as an entree

Contributed by Bill Maddex
Source:  Autum issue of Vegetarian Gourmet