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Sauté of Winter Greens and Shiitake Mushrooms

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant sauté of winter greens and shiitake mushrooms is a wonderful way to enjoy seasonal produce. The combination of earthy red and green Swiss chard with slightly bitter escarole provides a sophisticated flavour profile, which is beautifully balanced by the intense, savoury umami of browned shiitake mushrooms. It is a colourful and textured dish that brings a fresh, nutritious element to any dinner table during the colder months when leafy vegetables are at their best.

As a naturally dairy-free recipe, this versatile side dish is ideal for those seeking a lighter, plant-forward accompaniment to roasted meats or protein-rich grains. The greens are prepared in batches to ensure they retain their bright colour and tender-crisp texture, while the hint of dried chilli adds a gentle, warming heat. It is a simple yet elegant preparation that celebrates the natural beauty of home-cooked winter vegetables.

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Ingredients for Sauté of Winter Greens and Shiitake Mushrooms

  • 60ml extra-virgin olive oil, divided

  • 450g fresh shiitake mushrooms, stems trimmed, caps thinly sliced

  • Coarse kosher salt

  • 180ml low-salt chicken broth or vegetable broth, divided

  • 1 bunch red Swiss chard, rinsed, stems cut from centre of leaves, leaves cut into 1-inch-wide ribbons

  • 1 bunch green Swiss chard, rinsed, stems cut from centre of leaves, leaves cut into 1-inch-wide ribbons

  • 1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons

  • 325g chopped onions

  • 4 garlic cloves, chopped

  • 1/4 teaspoons dried crushed red pepper

How to make Sauté of Winter Greens and Shiitake Mushrooms

Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.

Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to colour, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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