During the winter months I love using dark leafy greens…escarole, red leaf lettuce, swiss chard and kale. These are such hearty and nutrient packed greens and can be jazzed up so easily. The key is to add what you like to make the dish unique to you. Some of my favorite additions include shallots, garlic, white balsamic, red wine, mushrooms, and cranberries…any addition you add just builds flavor on top of the green goodness! The recipe below is one of my favorites but you can experiment from here with whatever you like!

Winter Greens and Shiitake Mushrooms
  • 4 tablespoons extra virgin olive oil
  • 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
  • Salt
  • ¾ cup low-salt chicken broth, divided
  • 1 bunch red Swiss chard, rinsed, stems cut from center, leaves cut into 1 inch wide ribbons
  • 1 bunch green Swiss chard, rinsed, stems cut from center, 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
  • ¼ teaspoon crushed red pepper
  1. Heat 2 tablespoons oil in extra large skillet over high heat. Add mushrooms, sprinkle with salt and pepper. Saute until brown, about 10 minutes. Transfer to bowl.
  2. Pour ¼ cup broth into same skillet. Add ⅓ 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.
  3. Heat 2 tablespoons oil in same skillet over medium-high heat. 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.