Photo by Jane Mason
Provenance of Dish
Sautéed greens and garlic is a staple in my house, and my family enjoys them with mushrooms as well. But there is something about collards that scream for fungi, and maitake in particular. You can serve this dish as a simple side, over a bowl of grain for a light meal, or all of the above topped with a fried egg for a delicious brunch.
1 large bunch collard greens
2 gloves garlic, minced
half a small yellow onion, diced
4 ounces fresh maitake, pulled into pieces with your fingers
Extra Virgin Olive Oil
Salt and Pepper
1. Bring a large pot of lightly salted water to a boil.
2. Keeping the bunch intact, swirl the collard greens upside down in a large bowl of cold water to rinse away any dirt. Repeat as needed.
3. Place the bunch of greens upside down into boiling water for 2-3 minutes, or until they deepen a bit in color. Be wary not to overcook! Place the greens back in the empty wash bowl, adding cold water to keep them from continuing to cook, then drain.
4. Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Sauté the onion for 1 minute, then add the maitake and sauté until the mushroom edges begin to brown, lowering the heat if needed. Add a pinch or two of salt and remove from heat.
5. Unbunch and stack the collard greens on a large cutting board. Cut them lengthwise into strips, and then crosswise into pieces (the exact size is your choice!). Heat 2 tablespoons of olive oil in a large skillet. Sauté the garlic until fragrant and golden, and add the chopped collard greens. Cook until the collards are tender but still have some crunch, generally 3-5 minutes. Stir in the mushroom mixture, a few pinches of salt, and a grind or two of pepper. Serve as a side dish or over a bowl of rice or quinoa for a light meal. Enjoy!