Sautéed Greens n’ Shrooms

Serve with Chicken Cutlets with Herbs and Macaroni and Cheese with Ham.


  • 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.

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