Scrambled Shiitake Greens

There are very few things in this world as good as fresh shiitake mushrooms. Their flavor is unmistakable, and their health benefits include a high percentage of iron, vitamin C, protein, and fiber. The Chinese have been using them in medicine for over 6,000 years. I think they're onto something. Click here for more info. In the meantime, enjoy this lovely recipe.


Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 2 servings

Ingredients
2 pats of butter
Hand full of fresh Shiitake Mushrooms washed, stems removed, and cut into bite size pieces
2 cups of washed and cut greens* with stems cut into small pieces
Splash of water
2-3 eggs
Salt
Pepper
Fresh rosemary (optional)
Shoyu or Tamari soy sauce (optional)

Tools/Equipment
Small skillet
Medium to large skillet with tight fitting lid
Stove
Bowl to scramble eggs
Whisk or fork

Directions
1.    Warm one pat of butter on medium high heat in a medium to large skillet. Once it melts, add the mushrooms and sauté for 2 minutes.
2.    Add a splash of water (1-2 Tablespoons) and the stems from the greens and continue to sauté for another 2 minutes.
3.    Add green leaves and sauté for 1 minute, turn heat to low and cover.
4.    Crack eggs into bowl. Season to taste with salt, pepper, and fresh rosemary. Whisk until mixed.
5.    Warm second pat of butter on medium high heat in a small skillet. Turn off the heat to greens.
6.    When butter or ghee has melted and coated the bottom of the skillet, add eggs and let sit until they begin to bubble. Stir continuously until there is no more liquid. Remove from heat.
7.    Serve plates with greens/mushrooms on bottom and scrambled eggs on top.
8.    Season with salt, pepper, or soy sauce.
9.    Enjoy!

Variations:
*For greens, use what you like or have on hand—mix up a couple of different kinds
Sauté a little garlic and/or onions with the mushrooms
Try poached or boiled eggs or throw the eggs in the skillet with the greens & mushrooms
Sprinkle a little parmesan cheese on top—yum!
Got some left over veggies? Throw them in while sautéing the mushrooms