Tear the kale into bite sized pieces. Remove the stems from the spinach.

In a large pan, heat 1 TBSP olive oil. Add onions and garlic. Sauté for 3-4 minutes unti the onions have softened. Remove from pan- set aside.

Heat the remaining olive oil and butter over medium high heat. Add in the mushrooms, spacing them so that they are not touching and lay flat in the pan. They will not brown and get crispy edges otherwise. Cook on medium low heat until the edges are golden brown. Season with the salt, pepper and red pepper flakes.

Add to the mushrooms the sugar snap peas and cook for 4-5 minutes until crisp tender. Add in the onions and garlic, artichokes, 2-3 TBSP of the marinade brine/liquid from the artichokes, sun dried tomatoes and kale.

Sauté the entire contents of the pan about 3-4 additional minutes until the kale has wilted and softened. Serve with the toasted pine nuts and crumbled goat cheese.