3 Tablespoons Olive or Canola oil
1/2 onion, chopped
1 to 1 and 1/2 stalks celery, sliced
salt
handful of sliced mushrooms, such as Morels, Shiitake, Cremini, or locally grown or harvested varieties
3-5 collard or kale leaves, sliced
4 cups chicken or vegetable stock
red chile flakes (sprinkle to taste)
cooked quinoa

Heat oil.  Add onion and celery and cook until fragrant.  Add mushrooms and salt, saute until tender.  Stir in greens and stock.  Simmer and cook until greens are tender (around 30 minutes).  Season with additional salt and chile flakes.  Serve over cooked quinoa.