Braised Winter Greens with Crispy Mushrooms

8 ounces oyster mushrooms, sliced

2 teaspoons salt

2 cups canola oil

½ cup rice flour or cornstarch

½ teaspoon baking powder

2 tablespoons extra-virgin

olive oil

1 large leek, white and pale green parts only, thinly sliced and rinsed well

3 cloves garlic, minced 

⅔ cup low-sodium vegetable or chicken broth 

8 cups lightly packed chopped kale

8 cups lightly packed chopped mustard greens

6 cups lightly packed chopped chard

3 tablespoons lemon juice

1½ tablespoons liquid aminos, such as Bragg 

½ teaspoon ground pepper

Directions:

1. Place mushrooms in a colander set in the sink or over a bowl. Sprinkle with salt and toss to coat. Let stand, tossing occasionally, for 30 minutes. 

2. Heat canola oil in a large pot or high-sided skillet over medium heat until it reaches 350°F. Set a wire rack on a baking sheet and place near the stove.

3. Whisk flour (or cornstarch) and baking powder in a small bowl. Add half of the mushrooms; toss to coat. Place in a dry colander and shake off the excess flour, then add to the hot oil. Fry until browned and crisp, about 3 minutes. Remove with a slotted spoon, shaking off the excess oil, and arrange in a single layer on the wire rack. Repeat with the remaining mushrooms.

4. Heat olive oil in a large pot over medium-high heat. Add leek and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add broth and kale; cook, stirring, until wilted, 1 to 2 minutes. Add mustard greens, in batches if necessary; cook, stir-ring, until wilted, 1 to 2 minutes. Add chard and cook, stirring, until wilted, 1 to 2 minutes more. Stir in lemon juice, liquid aminos and pepper. Transfer the greens to a serving platter and top with the mushrooms.

Recipe sourced from Eating Well magazine