Ingredients
4 tablespoons extra-virgin olive oil, divided
1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
Coarse kosher salt
3/4 cup low-salt chicken broth or vegetable broth, divided
1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
2 cups chopped onions
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper