Collards with Portobello Mushrooms
Last week, our CSA farm had hearty, rich green collard greens. Figuring out what to do with them required me to open a cookbook. Collards are best served cooked and have mild, likeable taste. This quick cooking method produces the best tasting way to serve the greens and keeps many of its vital nutrients intact.
Collards are a powerhouse and outrank spinach and broccoli in nutritional value. This cruciferous vegetable is high in fiber and rich in beta carotene, vitamin C, calcium, and B vitamins. This quick cooking method, skips a traditional ham bone and uses portobello mushrooms to provide a beefy taste to flavor the collards.
Vegetarians rejoice! I picked up another bundle of collards at the farm this week and I’ll be making this for a second time in as many weeks.
Collards with Portobello Mushrooms:
- ¾ lb collard greens (6-7 cups), center stems removed & chopped
- 2 cups water
- Olive oil
- 1 clove garlic, minced
- ⅓ cup scallions, thinly sliced, both white and green parts
- 2 portobello mushrooms, stems removed and sliced into 1 inch long segments
- Salt to taste
- Pour water into 10-12 inch skillet with a lid. Bring to a boil and add the collards. Cover and cook over high heat for 8-10 minutes, stirring occasionally. Drain in a colander and set aside.
- Heat the oil in the same skillet over medium heat. Add the garlic and scallions. Saute for 30 seconds. Add the mushrooms and a pinch of salt and cook for 5-6 minutes, stirring constantly until the mushrooms are tender.
- Reduce heat to low, stir in the cooked collards, cover and cook for 1 to 2 minutes, until hot.
Source: Greens Glorious Greens, Johnna Albi & Catherine Walthers
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com