Directions

• Heat 1 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 broth into same skillet. Add greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Remove to bowl and set aside.
• In same skillet, heat 1 tablespoon oil over medium-high heat, add onions and sauté until beginning to color, 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 coarse kosher salt and cracked black pepper, if desired. Serve warm or at room temperature.