Place the minced garlic and olive oil in a saute pan over low heat. If the garlic starts to get color, lower the heat or remove it from the burner.

Cut the washed and dried mushrooms in half and thinly slice. When the garlic is fragrant, add the mushrooms. Meanwhile, roll up the washed and dried kale in a cigar shape and thinly slice into shreds.

Once the mushrooms are mostly tender, fold in the greens and saute until wilted. Season with salt and pepper.

Taste. If you want the greens further wilted, continue to cook and you can even add a splash of water if necessary to lightly steam cook the greens.