Sautéed Mushrooms On Flatbread With Braised Greens

4 from 1 ratings

Two simple gestures deliver so much. Take a crispy flatbread (or cracker or even grilled bread) and top it with something soft and garlicky, like sautéed mushrooms, then add greens like kale, spinach, or chard. It’s the best kind of open-face sandwich—the bread captures the vegetables’ succulent juices. I like to use cultivated hen-of-the-woods or maitake mushrooms for their texture.V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC

Servings

servings

Sautéed Mushrooms on Flatbread with Braised Greens

Ingredients

3 tablespoon extra-virgin olive oil
2 tablespoon butter
2 cloves garlic, smashed
1/4 pound mushrooms, thickly sliced
salt and pepper, to taste
2 pieces flatbread
1/2 recipe kale cooked quickly (see below)
4 tablespoon extra-virgin olive oil
1/2 small onion, finely chopped
1 clove garlic, smashed
2 bunches kale, center ribs removed, leaves blanched and roughly chopped
salt and pepper, to taste
fresh lemon juice, to taste

Directions

Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high
heat. Add 1 clove garlic, the mushrooms, salt, and pepper, and cook until the mushrooms are lightly browned, about 6 minutes. Transfer to a bowl.
Add the remaining oil and butter to the skillet over medium heat. Add the remaining clove garlic and, when the butter starts to brown, slip in the flatbread, a piece at a time, and brown on both sides, about 2 minutes. Spread the sautéed kale over the flatbread, and top with the mushrooms. Serve it up.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and garlic and cook until just starting to brown, about 3 minutes. Add the blanched kale, 1 1/2 cups water, salt, and pepper, and simmer until tender, about 10 minutes. Stir in the remaining 2 tablespoons oil and a big squeeze of lemon juice.