Sauteed Mushrooms with Wilted Baby Greens

• 3 tbsp butter
• 400 grams mixed mushrooms (such as portobello, shiitake, white button and oyster)
• 1 clove garlic, chopped
• 150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
• 1 tsp balsamic vinegar
• pinch salt and pepper

• If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
• In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
• When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
• Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
• Serve immediately.