No special equipment is needed to make this healthy vegetable dish.
3 tablespoons of Olive Oil
¼ cup finely chopped, spicy Salami
1 Portabella Mushroom, finely chopped
5 large leaves of Collard Greens, cut in 1 inch squares
2 pillow-pack bags of Baby Leaf Spinach (about 18 ounces in total)
3 cloves of Garlic
2 tablespoons Parmesan Cheese
With 1 tablespoon of Olive Oil, sauté the salami over medium heat until a little crisp (about 5 minutes). Remove the salami with a slotted spoon and add the chopped portabella mushrooms, then sauté until soft about 5 more minutes. Add additional oil if necessary (if the mushrooms become dry).
Add the remaining Olive Oil and add garlic, and then heat for just a few minutes. Add the collard greens and cook for a minutes (2 minutes), and then add the spinach for 3 to 5 minutes more. When still bright green but cooked, take it off of heat and squeeze a half lemon. Add the salami and mushrooms, and mix well. Put on a serving plate and finish with 2 tablespoons of parmesan cheese.