6 Tbsp extra-virgin olive oil, divided
4 oz shiitake mushrooms, cut into 1/2 inch slices
1 14.5 oz can white beans, rinsed and drained
2 Tbsp lime juice
2 garlic cloves, divided
4 scallions or bunching onions, chopped
1 bunch kale, de-stemmed and chopped
1/2 cup crumbled feta cheese
1 Tbsp toasted sesame seeds
1 cup cilantro, chopped
Optional: 1 cup other types of greens (poc choi,
Heat 2 Tbsp oil in a large skillet over medium-high until shimmering. Add shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.
Meanwhile, purée beans, lime juice, 3 Tbsp oil, 1 garlic clove, and 3 Tbsp water in a blender until smooth, adding more water by the tablespoonful if needed. Season with salt.
Heat 1 Tbsp oil in same skillet over medium-high. Add scallions/bunching onions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and any other chopped greens of your choice, and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.
Divide bean purée between bowls. Top with greens, microgreens, feta, mushrooms, sesame seeds, and cilantro.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/crispy-mushrooms-with-creamy-white-beans-and-kale