Last week, our CSA farm had hearty, rich green collard greens. Figuring out what to do with them required me to open a cookbook. Collards are best served cooked and have mild, likeable taste. This quick cooking method produces the best tasting way to serve the greens and keeps many of its vital nutrients intact.
Collards are a powerhouse and outrank spinach and broccoli in nutritional value. This cruciferous vegetable is high in fiber and rich in beta carotene, vitamin C, calcium, and B vitamins. This quick cooking method, skips a traditional ham bone and uses portobello mushrooms to provide a beefy taste to flavor the collards.
Vegetarians rejoice! I picked up another bundle of collards at the farm this week and I’ll be making this for a second time in as many weeks.
Collards with Portobello Mushrooms:
Source: Greens Glorious Greens, Johnna Albi & Catherine Walthers
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at firstname.lastname@example.org