Spicy Tokyo Bekana and Mushroom Sauté

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped (any cooking green will work)

1 bunch radishes, leaves roughly chopped and radishes sliced

1/2# crimini or button mushrooms, quartered

2 tsp kosher salt

½ Tsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, radishes, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking for about 5 minutes. Add the red pepper flakes and the Tokyo bekana and continue cooking for about 3 minutes. Add the lemon juice and the parmesan cheese. Toss to coat and serve immediately.