Wilted Greens with Sun-Dried Tomatoes & Mushrooms

Fresh Greens (spinach, Chard, kale, beet greens, etc) become meltingly tender when combined with warmed ingredients, causing them to wilt slightly. This wilted Greens dish tastes best immediately after it has been assembled, when the onion and other vegetables are still warm and the greens are room temperature. But this dish is also very good if “overcooked” and the greens hot when served. It’s up to the tastes of the cook and lucky recipient of this amazing dish.

Ingredients
3 T Olive Oil or Bacon Grease
1 med-large onion, sliced into med thick rings
½ c Sun-dried Tomatoes, chopped
(the soft kind, not packed in oil is best, but any will do—they plump during cooking)
½ lb fresh Mushrooms, sliced
2 lbs Greens, chopped (Chard, Kale, Spinach, Beet greens, Dandelion greens, etc.)
3-5 fresh Basil leaves
1 t Cumin Seeds
2 T lemon juice
½ t Sea Salt
½ t Black Pepper

Directions
Heat Oil/grease in large 4 quart pan/wok. When Oil is hot, added Onions and sauté until just starting to soften and turn clear (2-3 min).
Add Cumin Seeds, Sun-dried Tomotoes an dMushrooms. Saute until the mushrooms are starting to get soft (5 min)
Add Greens. Toss in pan until just beginning to melt.(2-3 min)
Add SeaSalt, Black Pepper and Lemon. Give some final tossing to mix the spices evenly.
Serve Immediately.

Prep Time: 10 min to clean/chop vegetables
Cook Time: 10-15 min
Yeild: 3-5 cups, depending on greens and length of “wilting” time.

Abstinent measuring
1 cup Wilted Greens = 1 veg, 1/2 t oil