Ingredients:

½ lb baby shitakes, stems removed (save for stock)

4 tablespoons olive oil

Salt and pepper

5 turnips, sliced thin

1 bunch mustard greens, destemed and washed

1 bunch collard greens, destemed and washed

1 bunch turnip greens, destemed and washed

1 white onion, julienned

2 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons butter

Juice of one lemon

Salt and Pepper

Directions:

1. Preheat oven to 450 degrees. Toss mushroom caps with oil, salt and pepper.
2. Place a cooling rack on top of a sheet tray/ cookie tray. Place mushrooms on rack.
3. Cook in oven approx. 10 minutes until brown. Set aside.
4. In a stock pot, sauté onion in olive oil until it just starts to brown.
5. Add greens, cook 5 minutes. Add garlic. Cook another 5 minutes.
6. Add mushrooms and turnips. Cook 5 minutes.
7. Add butter, lemon, salt and pepper. Cook 5 minutes.