In a medium sauce pan, warm the oil over medium heat, add the mushrooms. Saute for 5 minutes. Add the garlic and white pepper. Continue to saute until the mushrooms begin to brown, 3-4 minutes.
Add the fresh hot pepper if using, greens stems, soy sauce, and the bone broth. Bring to a boil, and simmer for 10 minutes.
Add the leave of the greens cook until wilted and soft. This time will vary depending on the type of greens used. Spinach or a delicate green will take only a minute or two, while a sturdier green like kale may take 5-10 minutes.
Remove from heat, add the lemon juice, and salt and pepper to taste. Garnish with the garlic chives.