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Quick Collards and Portobello Mushrooms
Ellen Kittredge on
Following up my post from Monday, if you’re not sure how to start adding leafy greens to your diet, here’s a simple and tasty recipe to try using a green that I’m sure will be something you can get excited about eating again and again!
This dish is remarkably rich tasting due to the flavor and "beefy" quality of the portobello mushrooms. The recipe can be found in the cookbook Greens, Glorious Greens, by Johhna Albi and Catherine Walthers.
Ingredients:
3/4 pound collard greens (6 or 7 cups, chopped)
2 cups water
2 tsp extra virgin olive oil
1 tsp minced garlic
1/3 cup thinly sliced scallions (I used leeks instead of scallions)
2 Portobello mushroom caps (remove stems and cut into slices about 1 inch long)
Salt to taste
Directions:
1. Wash collards, remove stalks, and stack leaves together. Roll like a cigar and slice into ribbons.
2. To cook collards, place water in a 10-12 inch 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 and set aside.
3. Heat oil in the same skillet over medium heat. Add garlic and scallions (or leeks) and sauté for 30 seconds. Turn heat to medium-high and add mushrooms and a pinch of salt o draw out some liquid. Cook for 5 to 6 minutes, stirring consistently, until mushrooms are tender.
4. Reduce heat to low, stir in the cooked collards, cover, and cook for 1 to 2 minutes, until hot.
5. Serve and enjoy! (serves 3-4)
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