Makes 2 Servings
1 tsp coconut oil
½ yellow onion, diced
½ cup mushrooms
½ lb chicken/turkey sausages (nitrate/nitrite free), sliced
2 cups of spinach, shredded
2 cups of kale, shredded
Heat a skillet over medium heat and add coconut oil when hot.
Add diced onions and sauté until they soften. Then add mushrooms and sauté until both are tender
Remove onions and mushrooms from heat and set aside. Add sausage and cook until browned, tossing frequently. Add greens, onions, mushrooms and reduce heat to medium-low, and cover.
Serve when the greens are wilted and soft (about 5 minutes).