Sauté Of Winter Greens And Shiitake Mushrooms

• 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

1. Heat 2 tablespoons 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.
2. Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD:
3. Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. 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 salt and pepper. Transfer to bowl.

extravirgin olive oil, shiitake mushrooms, kosher salt, lowsalt chicken broth, red swiss chard, green swiss chard, ribbons, onions, garlic, red pepper

Taken from www.epicurious.com/recipes/food/views/saute-of-winter-greens-and-shiitake-mushrooms-355759 (may not work)