With its robust seasonings, my sauteed kale and mushrooms would be equally appropriate and tasty if served alongside steak, chicken, venison or another hearty entree.
If you can find white kale in your area, I recommend giving it a try. If it's not available where you live, use any other variety of kale -- and for that matter, you can substitute spinach, chard, or other dark leafy greens if you prefer them over kale or simply have them on hand.
1 bunch white kale (or other greens), washed, stems removed and leaves torn or chopped
1 medium onion, chopped
6 cloves garlic, sliced as thin as possible
4 oz (1/2 a box) mushrooms, cleaned & sliced
1 tsp (or to taste) savory steak seasoning such as Stubb's Steak Spice Rub
2 Tbs olive oil