1 ounce dried porcini mushrooms
12 ounces kale, collard greens, mustard greens, or broccoli raab
2 tablespoons olive oil
3 to 4 cloves garlic, minced
6 to 8 ounces mixed mushrooms
2 tablespoons dry red or white wine
½ cup sun-dried tomatoes
Salt and pepper to taste
Pour ½ cup boiling water over the porcini mushrooms and let stand.
Chop greens accordingly.
Heat the oil in a large, deep skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden.
Add the greens and cook over medium heat stirring frequently for a minute.
Add the porcini and their cooking soaking liquid, other mushrooms, and the wine. Cover and cook for 2 minutes, until the green are wilted down, then add the sun-dried tomatoes. Continue to cook, stirring frequently, until the greens are tender but still bright green.
If there is still a lot of liquid in the pan, combine 1 tablespoon white flour with just enough water to dissolve it, then drizzle this mixture into the pan and cook over high heat until it has thickened.
Season with salt and pepper.