Creamy Greens with Mushrooms
3 Tablespoons Butter
1 Bunch Swiss Chard, Stems Removed And Leaves Chopped
1 Large Shallot, Thinly Sliced
10 Crimini Mushrooms, Sliced
¾ Cup Heavy Whipping Cream
½ Cup Shredded Asiago Cheese
4 Cloves Garlic, Crushed To A Paste
1 Pinch Sea Salt And Ground Black Pepper To Taste
Step 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into the Greens mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes. 4 Servings.
Note: Salt level is critical, be sure to taste as you go. You may use any of your favorite greens with this recipe. I prefer Chard and Spinach. A large bag of any green is usually sufficient.