Greens and Grains

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READY IN: 55mins
SERVES: 1
YIELD: 2 cup
UNITS: US

INGREDIENTS

Nutrition
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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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