This recipe is one of those easy weeknight side dishes that is inexpensive and super delicious.
It’s just sauteed power greens and mushrooms, seasoned simply with some fresh lemon juice and garlic.
The mushrooms require a little patience, since it’s important to let them cook long enough to get nice and golden and move past the rubbery stage ;), but once the mushrooms are done, the garlic and greens cook up within minutes and you’re ready to serve.
If you’re one of those people who doesn’t enjoy prep-work, then this recipe is for you.
Just pick up a giant 1 lb bag of Earthbound Farm’s Power Greens (they’re prewashed, so you don’t have to worry about that), another pound of pre-sliced mushrooms, and literally all you have to chop for this side dish is a few cloves of garlic.
Can’t get much easier than that.
When it’s ready, you’ll have a giant pot of satisfying greens and mushrooms to go with your main dish.
I served these greens as a side to decadent pasta, but it also goes well with some brown rice and a simple protein, like Classic Roasted Chicken or Seared Pork Chops with Mustard Pan Sauce. Enjoy!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 lb white button mushrooms, sliced
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
- Juice of 1/2 lemon
- Extra virgin olive oil, for drizzling
- Maldon sea salt, for sprinkling
Instructions
- Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
- Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
- Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
- Continue cooking and stirring until the greens are wilted but still bright green.
- Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!
This looks wonderful! A few things I would not have thought of to put together in the same dish 😉
I adore mushroom so this is perfect for me. I agree, mushrooms do need a little patience for the right texture, delicious recipe!
Simple, easy, healthy and so delicious. This actually reminds me of some sauteed Indian greens my mom used to prepare. I like that you added mushrooms which gives a nice bite and that incredible umami flavor.
Your photos are captivating! I love mushrooms and greens, with a little garlic, lemon and butter! Next time I’ll try with olive oil instead!
Oh my goodness this looks so delicious, I could eat this as a main dish and be happy
This looks SO good. I love simple-to-make sides, especially ones like this with hardly any prep time!
I love mushrooms but for some reason had never cooked them for as long as you said to. You were right! They were perfect. Served this as a side for roast chicken, and it was all wonderful.
I want to thank you for this delicious and easy recipe. I followed the instructions and we loved the results. Served it tonight as a side to roasted chicken.
I found your recipe because I didn’t know what to do with the bag of Earthbound Power greens that I bought from Costco. It was so delicious! And my vegan husband approved, too!
This was delicious! I will make this again and again and soooo easy!