Kale and mushrooms with savory meatballs

1.5 pounds ground beef

One egg

Two TBSP oregano/Italian seasoning

Pepper and salt

Garlic (minced or garlic powder)

Mix everything together, then mold into balls about 1.5 inches in diameter. Put some olive oil in cast iron skillet, place balls into the pan and add an inch of chicken stock. Cover and cook on medium heat for 20 minutes, turning over once. When they're cooked through , uncover and let them brown a bit.

Remove meatballs, use the drippings to add sliced mushrooms and onions and brown them, then add more chicken stock and chopped kale. Cover and simmer together until the kale is soft, then add back the meatballs to re-warm. Serve.