Whole Food, Plant-Based Recipe Sautéed Collard Greens

Ingredients

• 1 bunch collard greens (about 16oz), washed, destemmed, and cut into strips
  

• 1 medium red bell pepper, diced
  
• 1 pack of cremini mushrooms, sliced
  
• 4 cloves garlic minced¼ tsp tamari
  
• ¼ tsp smoked paprika
  
• ¼ tsp liquid smoke
  
• ¼ tsp ground black pepper
  
• ⅛ tsp red pepper flakes
  
• 1 T mirin, white balsamic, or apple cider vinegar

Instructions

1. Warm a wide skillet. Add mushrooms to dry pan cook until they brown and reduce in size. Then stir in red peppers and cook for about 3 minutes. Next, add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (not vinegar), stir, and cook for 30 seconds more until toasted.
2. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half. Add the mirin or other liquid, stir in well, and quickly cover the pan with a lid. Reduce the heat to medium-low and let steam, covered, for about 5 minutes.
3. Remove the lid and stir well. If needed, continue cooking until desired softness is reached.
4. Serve warm.