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