Sauteed Kale with Wild Mushrooms Gelson's

Ingredients

• 2 tablespoons Napa Valley organic olive oil
• 1 pound kale thick parts of stems removed torn into 1 inch pieces
• 4 ounces shiitake mushrooms stems removed sliced
• 4 ounces oyster mushrooms sliced
• 1 small organic onion diced
• 1 clove garlic minced
• 1/2 cup Pacific Natural Foods organic free range low sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon Pepper
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon lemon zest
• 3 tablespoons grated imported Reggiano Parmesan cheese