braised escarole lettuce with king oyster mushrooms

ingredients:

1 head of escarole lettuce (1-2 lbs)
1 package of sliced king oyster mushrooms (available in asian super markets)
half minced garlic head
half sliced vidilia onion
salt and pepper to taste
drizzle of olive oil

heat onions, garlic, mushrooms and olive oil on medium skillet.  Add teared/chopped and cleaned escarole leaves once onions and garlic turn soft.  Cook until escarole is wilted and soft.  Add salt and pepper to taste. 
Alternatively for varying texture, you can heat the mushrooms in a 350 degree oven for 20 minutes on foil drizzled with olive oil and salt.  Then mix with the cooked escarole and serve.