Ingredients

4 tablespoons extra-virgin olive oil, divided

1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced

Coarse kosher salt

3/4 cup low-salt chicken broth or vegetable broth, divided

1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons

1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons

1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons

2 cups chopped onions

4 garlic cloves, chopped

1/4 teaspoon dried crushed red pepper

Description

This Recipe Calls For A Lot Of Greens, But They Cook Way Down.

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