4ouncesfresh wild mushroomscleaned and set on towels to dry
1tablespoonthinly sliced chesnok garlic or another hardneck garlic variety
2tablespoonsunsalted butter
1tablespoonextra virgin olive oil
Fresh squeezed lemon juiceto taste
Crushed red pepper flakesto taste
Kosher saltto taste
Instructions
In a large saute pan, (preferably 10 inch) heat the garlic with the butter and oil on medium heat, stirring occasionally until the garlic is golden and aromatic-turn the heat down low towards the end to really get the garlic brown and toasty.
When the garlic is lightly browned, add the mushrooms and a pinch of salt and stir.
Continue to cook slowly until the mushrooms have released some of their juice and are completely cooked and wilted. Add the greens, chili flakes, mix and add the stock. Cover and simmer until the greens are tender and the pan is nearly dry. keep an eye on it so it doesn't burn.
Double check the seasoning for salt and adjust until it tastes good to you. You can drizzle a thread of extra virgin olive oil over it at the end. Serve with lemon wedges.
Notes
The garlic is part of the key here, I like to use different varieties when I can like the Chesnok Red, which has a strong flavor.Use any garlic you want, but one bonus of cured heirloom varieties (besides improved flavor) is that I find they're much easier to work with. *Most* varieties I've worked with have larger cloves that are easy to peel, especially if they've been properly cured in a dry place for a while, like a barn.