Ingredients for Sauté of Winter Greens and Shiitake Mushrooms

• 60ml extra-virgin olive oil, divided

• 450g fresh shiitake mushrooms, stems trimmed, caps thinly sliced

• Grov kosher salt

• 180ml low-salt chicken broth or vegetable broth, divided

• 1 bunch red Swiss chard, rinsed, stems cut from centre of leaves, leaves cut into 1-inch-wide ribbons

• 1 bunch green Swiss chard, rinsed, stems cut from centre of leaves, leaves cut into 1-inch-wide ribbons

• 1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons

• 325g hackad lök

• 4 vitlöksklyftor, hackade

• 1/4 teaspoons dried crushed red pepper

Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.

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: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to colour, 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.

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