Mushrooms, Collard Greens, and Potatoes Skillet

1/4 c. olive oil
16 small dutch potatoes, sliced
1 small onion, chopped
1 bunch of collards, washed, stalks removed, and roughly chopped
16 oz. can of mushrooms, drained
1/4 c. teriyaki sauce
1/4 c. sesame seeds
parsley
salt and pepper, to taste
1 clove garlic, minced
1 c. shredded cheese, optional

Heat empty skillet over medium heat. Add oil once skillet is hot, to prevent burning. Allow oil to heat before adding potatoes. Fry potatoes a couple of minutes, turning once, before adding onions, garlic, and collards. Stir to incorporate. Add mushrooms and teriyaki sauce. Remove from heat. Add sesame seeds, and seasonings. Sprinkle parsley over dish before serving. I did not use the cheese on this dish. Enjoy!

I served this skillet with ham, sweet potato casserole, baked apples and cranberries, and homemade sourdough bread.

Picture #1 is just as the collards were added to the skillet. Picture #2 is when they were done and ready to serve. Picture #3 is dinner on the plate (without the apples and cranberries on the plate yet).