Kale and Broccoli Salad

• 1 bunch of kale
• 2 bunches of broccoli, cut in large pieces
• 1 medium size yellow onion, peeled and sliced
• 3 garlic cloves, chopped
• 8-9 baby bella muchrooms, wiped and sliced
• 7-8 small sweet peppers, cleaned and sliced
• 1/2 cup olives, pitted

• 1/2 cup walnuts
• 1/2 bunch cilantro
• 1 clove of garlic
• 1/4 cup fresh lemon or lime juice
• 1/4 cup olive oil
• 2 tbsp butter or olive oil
• salt & pepper, to taste

Bring water to boil in a pan. Blanch kale and broccoli in the hot water for 1-2 minutes. Drain, rinse with cold water, chop and place in a serving bowl. In a skillet, saute sliced onion and then chopped garlic in butter. When the onions are golden, add the sliced mushrooms, sweet peppers and olives. Saute for a few minutes over low-mid temperature. Once the mushrooms and the sweet peppers are cooked and soft, add the mixture to the serving bowl.

In a food processor, process well one clove of garlic, walnuts and cilantro. Add to the serving bowl with lemon juice and olive oil, salt and pepper. Toss the salad and enjoy.