Sauté of Winter Greens and Shiitake Mushrooms
A flavorful combination of shiitake mushrooms and leafy winter greens including Swiss chard and escarole, sautéed with onions and garlic in olive oil with a hint of crushed red pepper. This healthy side dish brings together earthy mushrooms and tender greens in a satisfying way.
Ingredients
- •4 tablespoons extra-virgin olive oil, divided
- •1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
- •1 teaspoon Coarse kosher salt
- •¾ cup low-salt chicken broth or vegetable broth, divided
- •1 bunch bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
- •1 bunch bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
- •1 head head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
- •2 cups chopped onions
- •4 cloves garlic cloves, chopped
- •¼ teaspoon dried crushed red pepper
Cooking Instructions
- 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.
10 min
- 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.
6 min
- 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.
8 min
