For a quick weeknight vegetable that is packed with nutrients, try this Sautéed Swiss Chard, Kale and Spinach recipe.  The mushrooms add a nice earthy flavor to the greens and give each bite more texture; however, you can leave the mushrooms out if you choose.

Feel free to choose any type of broth or stock in this recipe – vegetable, chicken or beef.  Homemade broth or stock is wonderful if you have it on hand; however, store-bought broth or stock is perfectly acceptable, with a word of caution.

If you typically buy broth or stock, make sure to look at the ingredient list for anything not Paleo-approved.  90% of store-bought broth or stock contains sugar; so you need to read carefully.

I recommend a great store-bought broth on my post Best Paleo Replacements.

Serves 4

Ingredients:

• 1 tbsp avocado oil
• 1/2 yellow onion
• 3 garlic cloves or 1 tsp garlic powder
• 1 tsp crushed red pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb baby portabella mushrooms
• 1/3 cup broth or stock
• 6 cups of mixed greens – I used Swiss Chard, Kale and Spinach

Directions:

1. Heat avocado oil in a large, flat bottom pan over medium heat.
2. Slice the onion and add it to the warm pan.
3. Add the crushed garlic or garlic powder, crushed red pepper, salt, and pepper.  Stir into the onions.
4. Cut the mushrooms in half and add them to the pan along with the broth or stock.
5. Cover the pan and let simmer for 5 minutes or until mushrooms are tender.
6. Add the mixed greens, in batches if necessary.  Use tongs to incorporate the greens with the onions and mushrooms until the greens have wilted.
7. Let greens simmer over low heat for 5-10 minutes until ready to serve.

Variations:

For a sweeter flavor, replace the mushrooms with 1 cup diced apples.

For a creamy texture, add 1 full can of coconut milk.