Collard Greens with Peppers & Mushrooms

  • 1 Bunch of Collard Greens; Cleaned, De-stemmed, and Cut into bit size pieces.
  • 1 Bell Pepper cleaned and diced
  • 1 lb of cremini mushrooms, cut in quarters.
  • 1 Tbs Oil
  • 1 Tbs butter
  • 2 Tbs cup water
  • Salt
  • Pepper
  • Apple Cider Vinegar
  1. In saute pan on high heat, add 1 Tablespoon Oil and 1 Tablespoon Butter.
  2. Add mushrooms and saute until browned. Remove from pan and set aside.
  3. Add a bit more oil then peppers. Saute until softened. Remove from pan and set aside.
  4. Add your greens with about a 2 Tbs of water, then cover to wilt for about 3-5 minutes * You can add a bouillon cube for additional flavoring.
  5. Place your cooked mushrooms and peppers back into your pan with about 2 Tbs of Apple Cider Vinegar cook a bit longer then serve warm.

You can serve this dish over a grain, like rice or quinoa. This is a great side dish and can be bulked up by adding some beans.