Garlicky Greens with Mushrooms, Chestnuts and Cheese
Of course you can ignore the title of this recipe and just use whatever you want or have, but garlic is key here. Greens are very versatile, and if you don’t like them, it’s only because you haven’t discovered your preferred method of preparing them yet. Greens are so good for you, it’s worth the effort to keep trying new recipes until you finally find one that doesn’t taste “healthy”! This is a great way to combine the delicious flavors of mushrooms, chestnuts and cheese with the spiciness of mustard greens, but any greens will work here, so make it your own.
Preparation
Ingredients
1 lb. mustard greens, rinsed, coarse stems removed and chopped
~1/2lb. shiitake mushrooms (one share), rinsed and sliced
2-3 large cloves garlic, minced
1 jalapeno or other hot chili (optional), minced
1/4lb. chestnuts, roasted, peeled and sliced (about half a share–go ahead and roast them all and nibble the other half while cooking)
2-3 T. butter or olive oil
salt and freshly ground black pepper to taste
1/2c. chicken or vegetable broth
2T. balsamic vinegar (optional)
1c. cheddar or smoked gouda, grated
1. Saute mushrooms, hot pepper (if desired) and garlic in butter or olive oil in a large, deep skillet over medium-low heat.
2. Once mushrooms release their juices, add chestnuts.
3. Cook for about a minute and add greens a handful at a time, allowing them to wilt so you can get them all in the pan. Sprinkle with salt and pepper.
4. Add broth and vinegar, cover and cook about five minutes. Then remove lid and allow most of the juice to cook down, another 4-5 minutes.
5. Sprinkle with cheese, cover and cook for a minute before turning off heat. Leave the lid on to allow the cheese to melt completely.