Sides

Quick Collard Greens and Mushrooms

Hearty leafy greens sautéed with mushrooms.
Recipe by By Charma Dompreh
Shot of pan with sautéed greens and mushrooms.
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Cost per servingPer serving$1.05
Makes4 servings
Total timeTotal8 hours 35 minutes
Prep 20 minutes Cook 15 minutes
Prep 20 minutes Cook 15 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • 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

Directions

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

Nutrition per serving

1 serving is 1 cup
  • Sodium30mg
  • Calories100
  • Carbohydrates15g
  • Fiber5g
  • Fat3.5g
  • Protein5g
Serving: 1 cupCalories: 100calCarbohydrates: 15gProtein: 5gFat: 3.5gSodium: 30mgFiber: 5g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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