Button Mushrooms and Greens

Button Mushrooms and Greens

from Winter Foods by Brett Grohsgal & Julia Shanks

Ingredients  

• 1 gallon pre-washed greens: kale, collards, swiss chard, bok choi or tatsoi
• 1/2 onion, sliced
• 1 pint button mushrooms (portobello or crimini would also work well), sliced 1/4 inch thick.
• 1 teaspoon salt, plus salt & pepper to taste
• 2 teaspoons olive oil
• 2 cloves garlic
• 1/4 cup white wine
•  1 1/2 cup heavy cream

Directions:

1. Pre-blanch and shock greens: In a large pot of boiling salted water, cook greens until just wilted, approximately 1 minute and drain.  Shock in an ice bath, and drain well.
2. Coarsely chop greens if desired or leave whole
3. In a large skillet, heat oil.  Over medium high heat, cook onions and garlic until barely translucent.  Add the mushrooms and continue cooking for 1 minute more, stirring often.
4. Add white wine to mushroom pan and simmer for 2 minutes.
5. Add cream and continue cooking to reduce for 5 more minutes, until approximately 1 cup of liquid remains.
6. Add the greens, stir well, adjust seasoning with salt and freshly ground black pepper.  Cook only until greens are heated through, about 30 seconds.