Mixed Cooked Vegetables - 2nd Batch

 I took what I could find in the fridge that sounded like it would be good and tossed it in the pan.  Used the leftovers from this batch the same way I used with the 1st batch.  I scrambled and egg with 1 cup of the mixture for breakfast and added romaine lettuce and roasted cauliflower to make a salad with the mixture for lunch.

 

1 TBSP Olive Oil

3 ½  Cups Collard Greens

2 Cups carrots

3 Cups celery

3 cups bok choy

3 ½ cups mushrooms

 

 

Heat pan.  Add olive oil.  Add collard greens and cook until starting to wilt.  Add carrots and celery.  Cover and cook for about 5 min stirring occasionally.  Add bok choy, cover and cook another 4 min, stirring occasionally.  Add remaining ingredients.  Cover and cook another 10 min or until desired consistency.