Nourish
Vegetarian Collard Greens
with Shiitake Mushrooms
ACTIVE: 25 min. TOTAL: 25 min.
11g CARB
This vegetarian take on traditional collard
greens gets a boost of savory flavor from
shiitake mushrooms.
¾ cup low-sodium vegetable broth
¾ tsp. smoked paprika
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. crushed red pepper
2 Tbsp. olive oil
1 5-oz. package sliced shiitake
mushrooms, coarsely chopped
4 cloves garlic, minced
1 16-oz. package chopped collard
greens (see Tip)
2 Tbsp. cider vinegar
1 tsp. hot sauce
½ tsp. ground pepper
- Combine broth, paprika, cumin, salt,
and crushed red pepper in a small
saucepan; bring to a simmer. Cook for 1
minute. Set aside and keep warm.
- Heat oil in a large pot over medium
high heat. Add mushrooms and garlic;
cook, stirring frequently, until browned
and tender, 4 to 6 minutes. Add 2 Tbsp.
of the broth mixture to the pan and cook,
scraping the bottom of the pan to loosen
any browned bits, for 1 minute more.
- Stir in collard greens, a few handfuls
at a time. Cook, stirring frequently and
gradually adding the broth mixture,
a few tablespoons at a time, until the
greens are tender and the broth mix
ture is incorporated, about 10 minutes.
Reduce heat to medium if the mixture
starts to boil too vigorously.
- Stir in vinegar, hot sauce, and pepper;
cook for 1 minute.
SERVES 4: 1 cup each
CAL 120, CARB 11g (fiber 6g, sugars 2g), FAT 8g
(sat. fat 1g), PROTEIN 5g, CHOL 0mg, SODIUM
227mg, POTASSIUM 384mg.
TIP: If you can’t find prechopped collard
greens, you can use 1 lb. whole collard
greens, trimmed and coarsely chopped.
You can also substitute chopped kale.
Collard
Greens
Collards are related
to cabbage and have
sturdy, thick leaves that
hold up well to cooking.
They pair well with
strong flavors such as
garlic, cayenne, and
ham or bacon.
62 DI A BETIC LI V ING / SPR ING 2019
