This is very grown-up Mushrooms on Toast. Good for breakfast, lunch or supper. My grand-daughter, age 6, loves it, but I regret to say her brother’s reaction was:“Eurrgh! It’s black and green!”
Heat the butter and olive oil in a large pan, and in it sweat the onion slowly until soft. Add the mushrooms and garlic to the pan and keep frying, stirring until the mushrooms are cooked. Now add the kale and stir until it softens.
Lightly butter the bread slices or drizzle with a little oil. Then toast them or char on a griddle. Set the slices on warmed plates and pile the mushroom and kale mixture on top. Season with salt and pepper.