Sautéed Kale

Went for a second run this week with this sautéed kale.  To be honest I didn't really like it.  The flavor was great, but the texture of the kale... I wasn't a big fan of.  I've only had kale once before at The Green Cafe, but it was much softer and easier to chew.  I do, however, think it turned out how it was supposed to, and my roommate gladly ate it for me.  He enjoyed it and said that kale definitely has an acquired taste.  Here is the recipe nonetheless!
Sautéed KaleSource: Vegan's Daily Companion: 365 Days of Inspiration for Cooking, Eating, and Living Compassionately by Colleen Patrick-Goudreau
Takes about 20 minutes to make and serves 1-2 people
Ingredients:

• 4 stalks of fresh kale
• 5 baby Portabella mushrooms
• 1/4 onion
• 1 small garlic clove
• 1/2 lemon
• olive oil
• sea salt

Directions:

1. Wash kale and cut into 1-2 inch pieces.  Place in a bowl.  Squeeze the lemon half onto the kale and let sit for 5 minutes.
2. Pour a splash of olive oil in a large skillet and heat on low.  While heating, rinse and chop up the remaining veggies. 
3. Sauté all veggies until cooked.  Serve immediately.