"Cromlet" with Wilted Greens and Fennel and Olive Salad

Ingredients

• •½ cup plain whole-milk yogurt
• •1 tablespoon fresh lemon juice
• •1 tablespoon olive oil
• •1 teaspoon honey
• •to taste Kosher salt, freshly ground pepper
• •½ bulb small fennel bulb
• •⅓ cup torn pitted Castelvetrano olives
• •1 tablespoon olive oil
• •2 teaspoons fresh lemon juice
• •1 teaspoon honey
• •to taste Kosher salt, freshly ground pepper
• •¼ cup cashew, almond, or hazelnut milk or water
• •¼ cup chickpea flour
• •2 whole large eggs
• •to taste Seasoning mix of choice
• •to taste Kosher salt, freshly ground pepper
• •3 tablespoons olive oil
• •2 cloves garlic
• •½ teaspoon grated peeled ginger
• •1 bunch hardy greens
• •1 wedge lemon
• •4 ounces maitake or oyster mushrooms
• •1½ teaspoons tamari soy sauce
• •1 tablespoon sesame seeds

Cooking Instructions

1. 1.

   Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

   3 min

2. 2.

   Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

   3 min

3. 3.

   Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12-15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

   15 min

4. 4.

   Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

   9 min

5. 5.

   Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

   8 min

6. 6.

   Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

   6 min

7. 7.

   Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

   2 min