Sautéed mushrooms with garlic and greens

After about three weeks of eating out, I knew I wanted to go back to cooking my meals, but I’ve become so removed from cooking at home that I didn’t know what I wanted to cook nor did I feel up for cooking anything remotely complicated. So this week I’m eating sautéed mushrooms with garlic, brown rice, and whatever greens I’m in the mood for.


It’s really quick and easy to make: Just get the oil hot in your pan; toss in the shrooms and let them mingle, stirring occasionally for 3 minutes; toss in the minced garlic and let that mingle with the shrooms; then toss in your greens and let them hang out until they turn that eyegasm green. If you don’t like your veggies crunchy, I’d leave them in the pan for a minute or two more after they’ve turned that mesmerizing green shade that let’s your brain know it’s ready. You know what I’m talking about.

I had bought an orange honey habanero chicken breast at the store this week because I was curious and added it to my dinner the other night. Not bad but I wouldn’t get it again.


Sautéed mushrooms with garlic is my favorite mushroom preparation. Like, I bought $8 worth of mushrooms. Can you believe that? A whole sack hahaha.

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