Monday, October 8, 2012

Collard Greens (or Kale Greens) with Garlic, Mushroom and Tomato

This recipe works equally well with collard greens or kale. Each has it's own distinct flavor, but both are packed with good nutrition.

2-4 Cups Collard or Kale Greens
2 Cloves Garlic
1-2 Baby bell mushrooms
1 Roma tomato
1-2 tsp. Olive oil (optional)

Skillet w/lid
Chef's knife
Small bowl

  1. About 15 minutes ahead of cooking, peel, crush and chop the garlic and set aside
  2. Slice the mushrooms and chop the tomato and add them to the bowl with the garlic.
  3. Put water in the skillet, just enough to cover the bottom. 
  4. Heat over medium heat until the water starts to boil. 
  5. Add most of the greens. 
  6. Add the garlic, mushrooms and tomato. 
  7. Drizzle with olive oil (if desired)
  8. Add the rest of the greens on top.
  9. Cover with the lid and allow to steam for about 3 minutes. 
  10. Remove from heat, uncover and serve.

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