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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

  1. To cut collards, stack leaves and roll into a cigar. Slice into ribbons approximately ¼ inch thick.
  2. In a pot, boil water. Add collards and boil for approximately 5 minutes, until tender. Drain and reserve collards.
  3. 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.