- 3 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound mixed mushrooms (cremini, shiitake - whichever look good to you)
- 1 pound Swiss chard, stemmed and coarsely chopped
- Salt and freshly ground black pepper
- 1/2 lemon, juiced
- 2 tablespoons butter
- A drizzle honey
Heat the EVOO, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2-3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.