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Sauté of Winter Greens and Shiitake Mushrooms

Name: Sauté of Winter Greens and Shiitake Mushrooms
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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