2 links of sausage, cooked and sliced (I used DB family's)
1 bunch of rainbow chard, ribs removed and torn into pieces
1 cup portabella mushrooms, sliced
2 cloves of garlic, crushed
1 tablespoon seasoning (I use Kirkland Signature Organic Salt-Free Seasoning)
Saute mushrooms on medium high for about 10 minutes. Add sliced sausage and continue sauteing for another 5 minutes. Add garlic, chopped chard ribs, and seasoning. Once the ribs begin to soften, add in chard leaves and cover with a lid. after a minute or two, mix leaves with the other ingredients and replace the lid. Turn off the heat, but leave the covered pan on the burner for 10 minutes.