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Rana's Collards & Tuscan Kale Greens Recipe

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This recipe for Rana's Collards & Tuscan Kale Greens is from Our Best Recipes Be Well Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Collards
Tuscan Kale
1-2 TBSP olive oil
1 tsp Better than Buillon
Purple Himalayan salt
1 clove of garlic
1/4 cup of onions
1/2 Carton of Mycopia mushrooms
Directions:
Directions:
1. Wash a minimum of 20 leaves of collards and 1 bag of kale in salt water for approximately 5 minutes while swishing in water.

2. Roll leaves together and cut in 1/4 inch rolls.

3. Dice clove of garlic.

4. Dice 1/2 onion.

5. Sautee fresh garlic and onions in pan with olive oil.

6. Add Better than Bouillon.

7. Then add greens and 1/4 - 1/2 cup of water and cover, periodically stirring.

8. Add in a variety of mushrooms such as alba clamshell, brown clamshell, forest nameko, trumpet royale, velvet pioppini, nebrodini bianco , grey oyster, lion's mane and maitake frondosa
Personal Notes:
Personal Notes:

Once served, add hot sauce or vinegar to taste.

 

 

 

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