Step 1 In a large skillet, over medium-low heat, add mushrooms, onion, garlic, and water. Sauté, stirring occasionally, for about 5-7 minutes or until soft.

Step 2 Add in chopped kale, reduce heat to low and cook until kale is tender.

Step 3 In a small bowl mix lemon juice, vinegar, mustard, soy sauce, tahini, and black pepper. Pour over the kale-mushroom mixture and combine well.

Step 4 Heat a separate skillet over medium-high heat, place the bread slices and toast on one side until you see a nice light brown color. Be careful not to burn the bread.