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Bon Appétit

Sauté of Winter Greens and Shiitake Mushrooms

By Amelia Saltsman

4.4

(16)

Image may contain Plant Food Meal Vegetable Dish and Produce
Sauté of Winter Greens and Shiitake MushroomsElinor Carucci

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsShiitake MushroomMushroomVegetableSwiss ChardLeafy GreensEscaroleChicorySideDinnerDairy FreeNut FreeGluten FreeVeganVegetarianKetoQuickEasySauteFallWinterBon Appétit
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