Name: Sauté of Winter Greens and Shiitake Mushrooms
Yield: 10 to 12 Servings
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

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Elinor Carucci

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