Sauté of Winter Greens and Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe calls for a lot of greens, but they cook way down. Ingredients:
4 tablespoons extra-virgin olive oil, divided |
1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced |
coarse kosher salt |
3/4 cup low-salt chicken broth or vegetable broth, divided |
1 bunch red swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons |
1 bunch green swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons |
1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons |
2 cups chopped onions |
4 garlic cloves, chopped |
1/4 teaspoon dried crushed red pepper |
Directions:
1. Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
2. Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
3. Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.
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