1. Sauté onions over low heat until they start to sweat, then add crushed garlic and continue to sauté until onions begin to brown. Set aside.
2. Continue with sliced mushrooms, zucchini moons, and red peppers, setting each one aside as it’s ready.
3. Sauté bok choy ends just until slightly cooked. Return the rest of the cooked vegetables to the pan along with the spinach and kale and toss. Cook only until the greens have wilted. Remove from heat.
4. Season with salt, pepper, teriyaki, and sesame oil and seeds.