Button Mushrooms and Greens

from Winter Foods by Brett Grohsgal & Julia Shanks


  • 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


  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.