Shot of pan with sautéed greens and mushrooms.

Quick Collard Greens and Mushrooms

Shot of pan with sautéed greens and mushrooms.

Quick Collard Greens and Mushrooms

Hearty leafy greens sautéed with mushrooms.
Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time 8 hours
Total Time 8 hours 35 minutes
Course Sides
Cuisine American, Southern
Servings 4 Servings
Calories 100 kcal

Ingredients
  

  • 1 bunch collard greens (about 8 leaves)
  • 1 medium lemon
  • 2 teaspoons olive or vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced or 1 teaspoon garlic powder
  • 5 small baby bella or cremini mushrooms, stems removed and sliced
  • 2 cups water
  • Salt, to taste

Instructions
 

  • The night before, wash collards, remove stalks, and stack 4 to 5 leaves. Roll and cut into ¼ to ½-inch ribbons.
  • Roll lemon on the table, then cut in half and squeeze the lemon juice over the greens. Massage for 3 minutes. Let marinate in refrigerator overnight.
  • Next day, cook collards by placing water in a 10 to 12-inch skillet with lid. Bring to boil and add the prepared collards.
  • Cover and cook over high heat for 8 to 10 minutes, stirring occasionally. Drain in a colander and set aside.
  • Heat oil in same skillet over medium heat. Add onions and garlic and sauté for 1 minute. Then add mushrooms, and salt to taste.
  • Cook for 5 minutes or until the mushrooms are tender, stirring occasionally.
  • Reduce heat to low and stir in the collards. Cover and cook for 2 minutes until hot.

Notes

Recipe submitted by Charma Dompreh for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint. 

Nutrition

Serving: 1 cupCalories: 100kcalCarbohydrates: 15gProtein: 5gFat: 3.5gSodium: 30mgFiber: 5g
Keyword 5 Ingredients or Less, Fall, Soul food, Vegan, Vegetarian
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