Wash and cut the mushrooms thoroughly.

Chop the kale, onion, garlic, and bell peppers (red and yellow).

Heat butter in a saucepan.

Add finely chopped garlic and cook for 1 minute.

Add onion and cook until soft.

Add mushrooms and cook for 2 minutes.

Add vegetable or chicken stock and bring to a boil.

Add apple cider vinegar and mix well.

Add kale and bell peppers and cook for 2 minutes.

Add parsley, salt, and pepper and mix.

Add cream and cook for 3-4 minutes.

Turn off the heat and serve hot.

Serve with garlic bread or fettuccine pasta with tomato sauce.