Sautéed Mushrooms on Flatbread with Braised Greens

Michael Anthony

Gramercy Tavern - NYC

This is the best kind of open-faced sandwich—the bread captures the vegetables’ succulent juices. I like to use cultivated hen of the woods or maitake mushrooms for their texture. 

V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC​


  • 5 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 3 cloves garlic, smashed
  • ¼ pound mushrooms, thickly sliced
  • Salt and pepper to taste
  • ¼ small onion, finely chopped
  • 1 bunch kale, center ribs removed, leaves blanched and roughly chopped
  • Fresh lemon juice
  • 2 pieces flatbread


Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. 

Add 1 of the garlic cloves, the mushrooms, salt, and pepper, and cook until the mushrooms are lightly browned, about 6 minutes. Transfer to a bowl.

Make the kale: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions and 1 garlic clove and cook until just starting to brown, about 2 minutes. Add the blanched kale, 1 ½ cups of water, salt, and pepper, and simmer until tender, about 10 minutes. Stir in 1 tablespoon oil and a big squeeze of lemon juice.

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, 1 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.


2 servings