Sautéed Mushrooms and Spicy Greens

As part of my cancer-fighting regimen, I’ve cut out all meat and dairy, refined sugar, refined flour, seed oils, and ultra-processed foods. In so doing, I’ve dropped over 45 excess pounds and feel amazing!

As for all the foods I’ve given up? After three months of eating veggies, fruits, nuts, and whole grains, I can attest I seldom even crave them any more.

One of my favorite dishes right now — and one I’ve been eating nearly every morning for more than three months — is sautéed mushrooms and greens. The recipe is quick and easy. I hope you’ll give this tasty, immune-boosting dish a try.

Ingredients for Sautéed Mushrooms and Spicy Greens

• 1-2 cups white button mushrooms, sliced
• 2-3 cups collard greens, kale, or spinach
• ½ onion, sliced
• 1 heaping tablespoon of minced garlic
• ½ tablespoon crushed red pepper flakes
• generous drizzle extra virgin olive oil
• salt and pepper to taste

Instructions for Making Sautéed Mushrooms and Spicy Greens

1. Rinse produce; slice onions and mushrooms

2. Heat a little olive oil and red pepper flakes in a ceramic pan

3. Add minced garlic and sliced onion, cook until translucent

4. Stir in sliced white button mushrooms, sauté until brown

5. Top with greens. Collard greens are my favorite, but baby spinach and kale taste great, too

6. Cook, stirring, until color brightens and bulk is reduced

7. Season to taste with salt and pepper, then eat while it’s still warm. Yum!

And that’s all there is to it! I hope you and your family will enjoy this healthful, immunity-boosting, cancer-fighting side dish as much as mine! I love the heat the red pepper flakes lends it. 🙂

Enjoy Healthy Conversation alongside Healthful Meals