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.
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.
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”.
Place them in a steamer basket and set aside.
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.
Cut the onion in half, lengthwise. Peel the skin and trim the ends and then slice into half moons.
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.
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.
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.
Top with the sautéed onions and mushrooms and serve.
©Nancy Wolfson-Moche 2014