Savory Greens with Wild Mushrooms

Savory Greens with Wild Mushrooms

Transform these beautiful tomatoes in this recipe!

Summer doesn’t have to be over just yet, especially not with this savory greens with wild mushrooms recipe. Indulge in these summer flavors and ease into fall with this satisfying yet simple dish. Read on for the full recipe!

Savory Greens with Wild Mushrooms Ingredients

  • Good olive oil
  • 1 large zucchini, roughly chopped
  • 2 cups of your favorite greens (like kale or chard, torn into bite sized pieces and stems removed)
  • 1/2 tablespoon butter or more to taste
  • 1/4 cup wild mushrooms (chanterelles or another type that is available to you)
  • 1 large garlic clove, smashed, peeled and finely chopped
  • 1 cup of chopped tomato of choice (cherry, grape, heirloom, etc.)
  • 1/4 cup finely chopped radishes
  • Salt and pepper to taste
  • Lemon, seeded and juiced
  • Crumbled cheese, if desired (feta, chèvre, etc.)
  • Crusty bread and rich extra virgin olive oil, for drizzling and dipping

Savory Greens with Wild Mushrooms Directions

Savory Greens with Wild Mushrooms

The delicious end product!

  1. Heat a heavy bottomed saucepan over medium heat.
  2. When heated, drizzle a glug of olive oil into the pan.
  3. Swirl pan to coat and add zucchini in a single layer, tossing every minute or so, until softened, about 4 minutes.
  4. Add tomatoes and radishes to zucchini and cook for an additional 2 minutes, until warmed through.
  5. Season with salt and pepper, to taste.
  6. Place in a large bowl and add more olive oil and greens to pan.
  7. Toss gently until just wilted, about 1 minute.
  8. Add in garlic and toss until fragrant, about 30 seconds.
  9. Add greens and garlic to bowl with zucchini.
  10. Meanwhile, add butter to pan and sauté mushrooms until slightly softened and golden, trying not to toss the mushrooms until they have achieved desired color.
  11. Add to zucchini and greens mixture.
  12. Toss gently and season to taste, adding lemon juice and crumbled cheese, if desired.
  13. Serve warm with good crusty bread and drizzle with olive oil, if desired. Enjoy!

About Leah:

Savory Greens with Wild MushroomsLeah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.

Want more in Cambridge? You can catch her at the Boston Center for Adult Education all year long!

Be sure to follow her on Twitter:
Leah @leahelspeth