Shitake Collards

We have an awesome farmers market here in Athens, partially because of the variety, but mostly because they always have lots of fresh mushrooms and greens. Here is a recipe that went so well that I was reminded how much I love cooked greens.  I might eat this till I get back to the size I was before I ever got pregnant. Not only that, it is vegetarian, unless you consider that a mushroom is both plant and animal family.

shitake collards

  • Shitake mushrooms
  • Collard greens or kale
  • Soy sauce or aminos
  • Fresh diced garlic and ginger to taste…Strong flavor
  • Toasted sesame seeds
  • Peanut oil, sesame oil (drizzled)

 

Shitake

Shitake: rich in iron and B vitamins

While your collards are cooking, prepare your shitakes. Fresh chopped ginger and garlic in a pan with a blend of sesame and peanut oil (light oils for high heat). Brown the ginger and garlic before tossing the shitake in, add a few drizzles of soy sauce. Don’t over cook! The combination of these flavors..divine, both sweet and savory.

collards

collards: detox support and antioxidants

After tearing the leaves from the thick center stalks, I steamed my collards in a 1/2 inch of water, a tablespoon of peanut oil (or oil of choice flavor) and dash of salt. They cooked on low for 20-25 min. I did give it a stir or two. I personally think people over cook their greens…as long as they have a soft texture and are still green they are ready.

Sesame seeds: minerals and cholesterol lowering

Sesame seeds: minerals and cholesterol lowering

 

Put some of the greens in a dish, drizzle with soy sauce. Top with shitake mixture. A dash of toasted sesame seeds. Delicious!!!!

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