Sautéed Beet Greens and Mushrooms

Serves: 4


1 (12 ounce) bag Cut 'N Clean Greens Beet Greens

1 tablespoon olive oil

1 tablespoon unsalted butter

2 (6 ounce) packages sliced mushrooms

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

1 tablespoon water


Place oil and butter in a 12-inch nonstick skillet and heat over medium-high heat. When sizzling, add mushrooms and stir to coat. Sauté mushrooms for about 3 minutes, stirring and turning occasionally so they cook evenly. Mushrooms will release their water, soften and begin to brown. Sprinkle with garlic and onion powders and poultry seasoning and cook another 2 minutes, stirring occasionally. Add beet greens straight from the bag, add water, and stir to combine with the mushrooms. Sauté for another 3 minutes, stirring and turning occasionally for even cooking.

Transfer to a bowl and serve.

This makes an elegant side dish for a nice dinner. The flavors won't overpower your main course.

A subtle side dish recipe studded with sautéed mushrooms amid tender beet greens.