Sauteed Greens N Shrooms Recipes

SAUTEED POWER GREENS AND MUSHROOMS

Steps:

• Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
• Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
• Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
• Continue cooking and stirring until the greens are wilted but still bright green.
• Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
• Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

SAUTEED RADISH GREENS WITH MUSHROOMS

Steps:

• Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.