Sauteed Power Greens and Mushrooms

It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.

The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.

Ingredients

1/4 cup extra virgin olive oil

1 lb white button mushrooms, sliced

6 large cloves garlic, thinly sliced

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)

Juice of 1/2 lemon

Extra virgin olive oil, for drizzling

Maldon sea salt, for sprinkling

Instructions

• 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.
• For full instructions please see : www.ericajulson.com

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