- Olive oil (enough to coat the pan(s))
- 4 leaves of rainbow chard
- 3 leaves of collard greens
- 1/2 red onion, chopped
- 1 clove of garlic, diced
- 1 package of mini bella mushrooms
I sauteed the mushrooms separately in a smaller pan because they take a little longer, and in a large pan I sauteed the leaves, onions, and garlic. When the larger pan stuff was getting close to being done I added in the mushrooms. Delicious!