Sautéed Collards with Portobello Mushrooms




Dinner is not greener on the other side when you’re cooking with collards! So, sauté some collards with Portobello mushrooms and live the high life!

If you are stuck on spinach and broccoli as a side or your main green vegetable, it’s time to shake things up a bit! The next time you are at your local grocery store or farmers market, I challenge you to get some collard greens (if they are in season and preferably organic). They are a wonderful green to get into the mix as they are a great source of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties. Also, the fibrous texture of collards makes them great for sautéing and being used as a wrap for burgers and other sandwiches. Hopefully, you can make greens part of your weekly rotation of greens; you won’t regret it!

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Sautéed Collards with Portobello Mushrooms

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Prep Time
Total Time

INGREDIENTS

  • ¾ pound collard greens (6–7 cups chopped)
  • ¼ cup water
  • 2 teaspoons minced garlic
  • 1⁄3 cup thinly sliced scallions
  • 2–3 Portobello mushrooms, cut into thin slices
  • Olive oil to taste at the end
  • Salt to taste

DIRECTIONS

1. Wash collards remove stalks and stack 4–5 leaves. Roll like a cigar and slice into thin ribbons.

2. To cook collards, place water in a skillet with a lid. Bring to a boil and add the prepared collards. Cover and cook over high heat for 8–10 minutes, stirring occasionally. Drain in a colander and set aside.

3. Heat the oil in the same skillet over medium heat. Add the garlic and scallions and sauté for about 30 seconds. Turn the heat to medium-high and add the mushrooms and a pinch of sea salt to draw out some liquid. Cook for 5–6 minutes, constantly stirring until mushrooms are tender.

4. Reduce heat to low, stir in cooked collards, cover and cook for 1–2 minutes until hot.

Special tip! To get the stalk/stem out of collards just lay them face side down on a cutting board and run your knife along both sides of the stem. This will help you to remove it to make the collard easier to chop, prep and eat.


Sunwarrior

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