steamed collards with sautéed onion and mushroom

It is wicked cold here in New York City this morning.  Collard greens strengthen bones and cleanse blood;  along with the mushrooms and onions they boost the immune system: just what the body needs on a record-breaking cold day.

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serves 4

INgredients

5-6 large collard green leaves

1 small  yellow onion

3.5 ounces shitake mushrooms

3.5 ounces white button mushrooms

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

Process  Trim tough wide stems from the collard greens.

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Wash the greens well by immersing them in water.  Place the collard leaves one on top of the other. Fold them over and slice them into inch-wide “ribbons”.

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Place them in a steamer basket and set aside.

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In the meantime, remove the stems from both varieties of  mushrooms and soak in water to clean.  Slice the mushrooms into 1/4 –inch-thick slices and set aside.

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Cut the onion in half, lengthwise. Peel the skin and trim the ends and then slice into half moons.

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Set aside.  Heat a cast iron or stainless steel skillet on a medium flame for about 30 seconds. Add the olive oil and then add the sliced onion.  Allow it to wilt and to begin to sweat.  Add a pinch of sea salt and then add the mushrooms.  Cook the onions and mushrooms together for 20 minutes or more, until they begin to caramelize.

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Pour 1-2 inches of water into the steamer pot and bring to a boil.  When the water is rapidly boiling, add the steamer basket of collards and cover the pot.  When the collards wilt and turn a much brighter shade of green (about 2-3 minutes),they are done.

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Remove them from the steamer basket and arrange on a beautiful serving plate like this ceramic plate, thrown and painted by my extraordinary teacher, Patti Hubbard-Ragette.

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Top with the sautéed onions and mushrooms and serve.

©Nancy Wolfson-Moche 2014