Posted on January 22, 2017 by Anne Milneck | 0 comments
We're pretty smitten with our new Smoked Extra Virgin Olive Oil. It's a great choice for grilling, but we're using it more and more in stovetop dishes. This simple dish boasts complex flavors. We love how the smoky oil plays off the umami-rich mushrooms and it's all balanced with a drizzle from our Vanilla Balsamic Vinegar. Wow!
1 small onion, chopped
2 bunches greens, chopped--we used Kale and Chard
8 oz mushrooms
Salt & Pepper
Heat a saute pan over medium-high heat. Drizzle Smoked Extra Virgin Olive Oil to coat the bottom of the pan. Add onions and saute for about five minutes until the onions are softening and beginning to brown. Add in the mushrooms and saute until they are golden brown, about 7 minutes. Add the greens and saute until wilted, about 4 minutes. Taste and season with salt and pepper. Drizzle with Vanilla Balsamic Vinegar and serve immediately.
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