Quick Kale Saute with Potatoes and Butternut Squash

• 1 tbsp Organic Virgin Coconut Oil
• 2 Red Potatoes (diced)
• 1 1/2 cups Butternut squash (diced)
• 2 cups Kale (roughly chopped)
• 2 cups Mushrooms (diced)
• 1/8 tsp Sea Salt
• 3 tsp Nutritional Yeast Flakes (can be substituted with Parmesan cheese)

1. Melt coconut oil in a saute pan on medium.

2. Add potatoes and butternut squash. Cook for 5 minutes, stirring until softened and slightly browned.

3. Add mushrooms. Cook 1-2 minutes.

4. Add kale, cook for 1 minute, stirring until leaves are bright green and wilted.

5. Remove from heat, stir in salt and nutritional yeast to taste. Can substitute parmesan cheese for nutritional yeast.

6. Serve immediately.