Loaded Greens With Walnuts and Mushrooms
Swap walnuts and mushrooms for meat in this recipe for collard greens.
Prep Time: 20 to 30 minutes
Cook Time: 20 to 30 minutes
Serves four people.
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
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
1. Place a large Dutch oven over medium heat.
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.
2. Add the walnuts and cook until toasted and fragrant
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.
3. Reduce the heat to low
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.
4. Remove from the heat
Remove from the heat, stir in the vinegar, taste and adjust for seasoning, adding salt and pepper as needed.
Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright© 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.