Heat oil in a large non-stick saut pan. Add mushrooms and garlic and cook for about five minutes or until the mushrooms are turning a rich, golden brown.

Stir in scallions and cook another two minutes. Add the kale along with the veggie broth and pop a lid on, cook until the kale is wilted down (about six or seven minutes).

While the kale is cooking, combine soy sauce, vinegar, and honey in a small bowl. Once the kale is wilted and cooked down add the soy sauce mixture to your greens. Cook uncovered for another couple of minutes.

When youre ready to serve, top with toasted sesame seeds and Enjoy!!