Here is a delicious side dish to accompany your meat, poultry, fish, rice, pasta, bread, eggs, or just enjoy alone. This recipe will make about 1 quart (4 cups) of this tasty gluten-free, low-carbohydrate, vegetarian side dish. Here we go…..
1 large sweet onion, chopped
1.5 pounds Baby Portabella Mushrooms, chopped
1 large box (1 pound) of Spring Mix Salad Greens (I always cut my greens, so that there’s no choking hazard with long pieces of lettuce, so you can use kitchen shears or scissors to either cut it before you cook it down, or after it cooks)
2 whole cloves garlic, crushed
salt and cracked black pepper to taste
extra virgin olive oil to season bottom of your pan
Start by coating bottom of your pan with oil, and adding onions. Sauté for about 5-10 minutes on medium/high, until softened and beginning to caramelize, stirring frequently. Next, add your mushrooms and sauté for 5-10 more minutes, until cooked, stirring frequently. Add salt and pepper to taste. Transfer to a bowl, carefully rinse pan, and we will begin greens next.
Coat the bottom of your pan again with a little extra virgin olive oil. Add your greens and garlic, and cook on medium-high. You will notice a HUGE pile of greens, that will quickly shrink down to such a little amount.
Same thing here, continue to mix for about 5 minutes. You can remove some of the liquid form the greens with a spoon or gravy spoon. Add salt and pepper to taste.
Finally, combine the mushrooms and onions, with the greens, and mix well. That’s it! Enjoy!