My husband is seriously addicted to salsa and hot sauce. He puts it on…everything. Before even tasting the food, he’ll douse it with hot sauce. I’m convinced he has dead taste buds. That being said, he makes the best homemade salsas and this is one of my favorites.
COLLARDS WITH PORTOBELLOS
Servings 1
Ingredients
- remaining bunch of collard greens stemmed
- 1 Tbsp extra virgin olive oil
- 1 clove garlic minced
- 2 scallions sliced thinly
- 1 portobello mushroom stems removed and sliced into 1-inch strips
- sea salt to taste
Instructions
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To cut collards, stack leaves and roll into a cigar. Slice into ribbons approximately ¼ inch thick.
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In a pot, boil water. Add collards and boil for approximately 5 minutes, until tender. Drain and reserve collards.
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In a skillet, heat olive oil over medium heat. Add garlic and scallions and cook until fragrant. Add mushrooms and a pinch of salt. Cook until tender, stirring throughout. Add portobellos and cook for another couple minutes. Combine with collards.