Collards With Sun Dried Tomatoes
photo by Anne Sainz
- Ready In:
- 20 ounces collard greens, de-stemmed and chopped
- 1⁄2 cup sun-dried tomato, chopped (I use Valued Naturals)
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 5 garlic cloves, minced
- 8 ounces baby bella mushrooms, halved and sliced
- 1⁄2 cup walnuts, chopped
- 1⁄2 teaspoon oil (to coat pan)
- 2 tablespoons dry sherry
- 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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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.