• 1 tablespoon olive oil or water for water saute

• 1 small onion (or large shallot), diced

• 1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s

• 1 1b. (16 oz. or 2 large bunches) kale, stems removed and chopped (or use pre-cut for ease)

• 1/4 cup white wine

• 1 cup vegan heavy cream (recipe in notes)

• 1/4 cup unsweetened almond milk, more as needed

• Himalayan salt & cracked pepper to taste

To serve

• Almond Parmesan (a pantry staple)

• Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)