Collards With Sun Dried Tomatoes
This is adapted from a recipe in “Wild About Greens” by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style. This is a delicious way to prepare collards. The sun dried tomatoes add a little zip to the dish. You can reduce prep time by using jarred garlic and pre-chopped or frozen collards.
INGREDIENTS
Nutrition- 20ounces collard greens, de-stemmed and chopped
- 1⁄2
- 1
- 5
- 8ounces baby bella mushrooms, halved and sliced
- 1⁄2
- 1⁄2teaspoon oil (to coat pan)
- 2tablespoons dry sherry
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DIRECTIONS
- Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
- Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
- Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
- Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.
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