SAUTÉED MUSHROOMS ON FLATBREAD WITH BRAISED GREENS

SERVES 2

TWO SIMPLE GESTURES deliver so much. Take a crispy flatbread (or cracker or even grilled bread) and top it with something soft and garlicky, like sautéed mushrooms, then add greens like kale, spinach, or chard. It’s the best kind of open-face sandwich—the bread captures the vegetables’ succulent juices. I like to use cultivated hen-of-the-woods or maitake mushrooms for their texture.

3 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, smashed

¼ pound mushrooms, thickly sliced

Salt and pepper

2 pieces flatbread

½ recipe Kale Cooked Quickly (here)

Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add 1 clove garlic, the mushrooms, salt, and pepper, and cook until the mushrooms are lightly browned, about 6 minutes. Transfer to a bowl.

Add the remaining oil and butter to the skillet over medium heat. Add the remaining clove garlic and, when the butter starts to brown, slip in the flatbread, a piece at a time, and brown on both sides, about 2 minutes. Spread the sautéed kale over the flatbread, and top with the mushrooms. Serve it up.