Vegetable Picorino Skillet

Ingredients:
safflower oil
red & green peppers 1/2 cup chopped
carrots 1/4 C finely chopped
Braising Mix 1 Cup (kale, leafy greens, swiss chard)
brussels sprout 1 finely sliced
mushroom 1 chopped
picorino cheese
sea salt
black pepper

Directions:
Heat safflower oil in an iron skillet over medium low.
Add peppers and carrots & saute for 3 minutes.
Add kale and brussels sprout & saute 1 minute.
Add mushroom & saute 1 minute.
Remove from heat and season with sea salt, black pepper, and picorino (or parmesan) cheese.
Serve with an egg on the side if desired.