Feature the freshest mushrooms and kale you can find by making them Georgia Grown, and then make this healthy, quick, and flavorful side this Thanksgiving! You can also try making this with stemmed and coarsley chopped collard greens for a fresh take on a southern classic.
- 2 tablespoons extra-virgin olive oil, divided
- ½ lb fresh Georgia Grown shiitake mushrooms, stems trimmed, caps thinly sliced
- 1/3 cup chicken or vegetable broth
- 1 bunch Georgia Grown kale, rinsed, stems removed, leaves cut into 1-inch ribbons, about 5 cups packed
- 1/3 cup chopped onions
- 1 clove garlic, finely chopped
- Pinch crushed red pepper flakes
- Coarse salt to taste, or your favorite Georgia Grown seasoning blend
Heat 1 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 broth into same skillet. Add greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Remove to bowl and set aside.
In same skillet, heat 1 tablespoon oil over medium-high heat, add onions and sauté 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 coarse salt and cracked black pepper, or your favorite seasoning blend, if desired. Serve warm or at room temperature.