garlic, minced (1-3 cloves depending on taste)
green cabbage, sliced into shreds (combination of outer leaves and inner core)
Saute mushrooms in a little olive oil (add salt and pepper to taste) for about 3 or 4 minutes. Remove from pan and set aside. Add a bit more olive oil to pan and saute garlic and onion until soft, about 3 or 4 minutes. Add cabbage and saute until wilted, about 4 or 5 minutes; add salt and pepper to taste. Add back the mushrooms, stir until warmed through.
This recipe can be adapted for just about any type of green (spinach, chard, etc.).