Loaded Greens with Walnuts and Mushrooms
Swap walnuts and mushrooms for meat in this recipe for collard greens.
50 min
About 50 minutes to prep and cook
- cal
- calories per serving
Serves 4
Serves about 4 people
Overview
I normally toss a meaty ham hock into every pot of collards that I make, but this recipe goes in a slightly different direction. Thanks to the walnuts and mushrooms, which provide tons of depth and umami, I almost don’t even miss the hock. Almost! —CHEF MICHAEL SYMON, FROM FIX IT WITH FOOD
Ingredients
3 Tbsp. extra virgin olive oil, plus more if needed
1 small yellow onion, thinly sliced
3 cups thinly sliced cremini mushrooms, tough stems removed
Kosher salt and freshly ground black pepper
1 cup walnut halves, roughly chopped
2 pounds collard greens, stems removed and leaves roughly chopped
1 tsp. ground turmeric
2 Tbsp. red wine vinegar
Calories: (-)
Directions
Step One
Place a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, mushrooms and a pinch of salt. Cook until the mushrooms have given up most of their liquid and begun to brown, about 5 minutes.
Step Two
Add the walnuts and cook until toasted and fragrant, about 3 minutes. Add the collard greens in batches, stirring and waiting until they wilt, then add the next handful, until it all fits in the pan. Stir in the turmeric, ½ teaspoon black pepper and a pinch of salt.
Step Three
Reduce the heat to low, cover, and cook until completely wilted, about 5 minutes. Give the pot a stir, cover, and continue cooking, stirring occasionally, until the greens have softened, about 20 minutes.
Step Four
Remove from the heat, stir in the vinegar, taste and adjust for seasoning, adding salt and pepper as needed.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.