Greens and Grains
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
2 cup
- Serves:
- 1
ingredients
- 1 cup amaranth
- 3 cups water
- 1 bunch collard greens
- 4 cups vegetable stock
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 cup lentils
- 1 teaspoon garlic
- 2 teaspoons shallots
- 3 morels
- 1⁄2 cup red wine
- 2 sprigs thyme
- 2 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 5 dried mushrooms
directions
- Cook Amaranth and Lentils for 20 minutes in separate saucepans.
- Place Collards and stock into medium saucepan and bring to boil. Stir in red wine vinegar and Dijon mustard. Simmer. Cover and cook for 12-20 minutes.
- Remove cover and sprinkle with smoked salt.
- For Sauce: Sauté Garlic, Shallot, and Morel Mushrooms. Remove sautéed garlic, shallot, and morel mushrooms and place to the side.
- Deglaze with Red Wine reduce to au sec.
- Add Veg Stock and Thyme, reduce to nape.
- Add sautéed garlic, shallot, and morel mushroom back to sauce. Season.
- Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold.
- Sauce.
- Garnish with some dried toasted mushrooms.
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