Ingredients
2 tablespoons extra-virgin olive oil, divided
½ lb fresh Georgia Grown shiitake mushrooms, stems trimmed, caps thinly sliced
1/3 cup chicken or vegetable broth
1 bunch Baker Farms Kale, rinsed, stems removed, leaves cut into 1-inch ribbons, about 5 cups packed
1/3 cup chopped onions
1 clove garlic, finely chopped Pinch crushed red pepper flakes
Preparation
Directions: Heat 1 tablespoon oil in extra-large skillet over high heat, Add mushrooms; sprinkle with coarse salt and pepper, Saute until brown, about 10 minutes. Transfer to bowl.
Pour broth into same skillet. Add greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Remove to bowl and set aside.
In same skillet, heat 1 tablespoon oil over medium-high heat, add onions and saute 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 coarse salt and cracked black pepper, or your favorite seasoning blend, if desired. Serve warm or at room temperature.