1 bunch sturdy greens, such as kale, collards or chard
2 to 3 tablespoons butter
1 cup wild mushrooms, sliced
2 cloves garlic, minced fine
1/2 cup thinkly sliced onion
2 Tablespoons water
1 Tablespoon tamari (soy sauce)
1 Tablespoon mirin
Directions:
Wash greens carefully and remove stems. Chop leaves into bite size pieces. Chard stems may be kept and chopped separately. Discard stems of other greens.
Pour oil into a large skillet. Add mushrooms and cook until golden brown then add minced garlic.
Add onion when garlic has begun to sizzle.
Raise heat to medium high and saute, stirring frequently, 4-5 minutes.
When onion is soft and has given off most of it's liquid, add chard stems, if using.
Saute breifly before adding greens.
Saute over medium heat until leaves begin to turn brilliant green.
Combine water, tamari and mirin. Pour into saute pan. Cover until leaves are tender, 5-8 minutes.
