1 onion chopped
2-3 cloves of garlic chopped
1 bunch of collard greens, swiss chard, or spinach chopped
2 tbsp of olive oil and 2 tbsp butter
120z cremini mushrooms
1-2 portobello mushrooms
8-10oz shitakii mushrooms
salt and pepper to taste
a little wine to taste (red)
Saute onion and garlic in olive oil and butter till soft. Add chopped greens. Saute until bright green. Add chopped up mushrooms, wine, and salt and pepper to taste. Cook until mushrooms are tender.
1 cup millet, soaked
3 cups water
a few grains of sea salt
Place millet and salt in a pot of water. Cover. Bring to a boil. Reduce heat to low. Simmer 30 minutes or pressure cook 20 minutes.
Serve mushroom mixture over millet. Chop parsley, sprinkle on top. Add grated pecorino romano cheese to taste.