Mixed Greens & Mushroom Saute

A HEALTHY AND NATURALLY GLUTEN FREE DINNER (OR LUNCH) THAT IS FULL OF FLAVOR AND PACKED WITH NUTRIENTS!  I usually am not crazy about sauteed greens, as in I REALLY do NOT like sauteed greens. BUT as soon as I took a bite of this amazing sauteed meal I was in love. This recipe is a new favorite that I will make on a weekly basis now and the fact that it was so simple to throw together makes it even better! *I Paired Chicken with this dish, but remember this can be served as a vegetarian meal with any other proteins.


– About 6 cups Mixed Greens (baby red chard, baby tat soi, baby spinach, baby green swiss chard, baby arugula) *I used a 5 oz. mix, but you could use lots more*

-1 cup mushrooms, sliced

-1/4 cup Grape Seed Oil

-3 cloves garlic, minced

-1 tsp dried oregano

-1/2 tsp crushed red pepper flakes

-1 grilled organic chicken breast, chopped (Or any other choice of Protein)

-1/2 tbsp. Coconut Oil

-fresh grated parmesan cheese (I used just a pinch)

-Himalayan Pink salt and Fresh Ground Pepper to taste


-grill chicken, chop and put to the side

-prepare your olive oil in a saute pan over warm heat

-saute garlic, oregano, red pepper flakes, and mushrooms in your Grape Seed Oil

-add your mixed greens and cook until wilted

-add chicken and Coconut oil, toss well and stir in cheese

-add salt and pepper to taste

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