1 med onion, chopped
2-3 cloves garlic, minced
1-2 TBSP vegetable broth
1 bunch rainbow or Swiss chard
8 oz sliced mushrooms
Grain (quinoa works great) or Protein (beans are awesome) – optional
Seasonings to taste (salt, pepper, oregano, basil, parsley flakes, etc)
In a large, deep skillet, saute onion and garlic in 1-2 TBSP veggie broth (no need for oil). Cook until onions are translucent – about 2-3 minutes. Add mushrooms and cook until tender – about 10 minutes. I also like to add the seasonings here. Typically, salt, pepper, oregano, basil, dried parsley.
If using grain, add now. Uncooked quinoa will cook up nicely in a small amount of added veggie broth and the broth created by the mushrooms. (Add up to 1 cup dry quinoa and about 1/2 c veggie broth. Bring mixture to a boil, reduce heat to simmer, cover, cook 10-12 minutes or until quinoa gives off little spirals.) You may also add beans now, if you’re using. However, if you’re using grains and beans, wait until the grain has cooked to add the beans.
Finally, wilt-in your greens. If you added grains, you may need to add a little more veggie broth to create steam to wilt your greens. If not, add greens in batches, stiring them into the mix. You may want to cover the pan to aid in the wilting process. Continue to add and stir until all greens are wilted.