My friend Janice asked me if I could post the recipe for this. It is a tasty, autumnal dish. The tartness of the cranberries plays the role that vinegar would usually take in a dish of greens, and the mushrooms add a layer of umami that helps bring the dish together. (check out these mushroom cooking tips)
- 1 onion, diced to 1/4 inch
- About 10-12 crimini mushrooms
- 1 bulb garlic
- 18ish stems kale or collards
- About 1 cup cranberries (fresh or frozen)
- About 1/2 cup chicken stock, veg stock or apple cider
- About 6 Tbl butter
- spices to taste: pepper, aleppo pepper, ginger
- Kosher salt (I prefer Diamond Crystal)
- Melt 3 Tbl butter over low heat. Add spices to the butter. Arrange onions in a single layer on the bottom of the pan and sprinkle with salt.
- Leave onions for about 10 minutes without touching them (make sure your heat is low!) Flip onions with a good spatula (I highly recommend a good fish spatula with a narrow leading edge) and turn the heat up to medium-high. Cook onions, stirring about once a minute, for 5-7 more minutes or until they start to show some golden brown.
- Push onions to the outside of the pan. Melt remaining butter in the center of the pan. Add a dash more of the spices and then add mushrooms. Let cook for about 5-10 minutes without disturbing, then stir in with onions so everything is in a single layer. Cook, stirring every minute or two, for about 10-15 minutes or until mushrooms look golden, like this.
- Add cranberries to the pan and cook until you hear them pop.
- Add greens with stock. Bring to a boil then reduce heat to simmer. Cook, stirring regularly, until stock has reduced and greens are bright gren. I like using tongs to stir my greens, but two wooden spoons will do the trick, too.
- Taste and adjust seasonings, but this dish should be ready to serve!
Let me know if you make them—for instance, these would be right in place on your Thanksgiving table!