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
Comments