Braised Winter Greens with Crispy Mushrooms

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. Rinse well and gently squeeze to remove as much excess water as possible. Pat dry.

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, stirring 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.

Tips

To make ahead: Store mushrooms (Steps 1-3) on a wire rack at room temperature for up to 2 hours. Reheat in a 350°F oven until sizzling, about 10 minutes.