Greens with Mushrooms and Cranberries

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)

Ingredients:

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. photo credit: Mark Dixon, Lens.Blue

    photo credit: Mark Dixon, Lens.Blue

  5. Add cranberries to the pan and cook until you hear them pop.
  6. 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.

    photo credit: Mark Dixon, Lens.Blue

    photo credit: Mark Dixon, Lens.Blue

    photo credit: Mark Dixon, Lens.Blue

  7. Taste and adjust seasonings, but this dish should be ready to serve!

photo credit: Mark Dixon, Lens.Blue

photo credit: Mark Dixon, Lens.Blue

Let me know if you make them—for instance, these would be right in place on your Thanksgiving table!

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