Tuesday, January 26, 2010

Mushrooms and Collards in Lemon Pepper Sauce

Alyssa and I were looking through the fridge to figure out what to cook for lunch after our morning run. We rummaged through various cookbooks and food blogs trying to match or modify recipes. After a while with no luck, I decided to wing it. I do admit, however, that this is (very) loosely inspired by the Sausage and Collards recipe from Vegan Brunch, in that it involves collard greens and red pepper flakes. All else besides, this is an original Vegtopia certified recipe. I served this over a small batch of homemade spinach fettucini that Alyssa and I froze a few weeks ago.

Mushrooms and Collards in Lemon Pepper Sauce
6 Mushrooms, sliced
1 Small Onion, chopped
3 Cloves Garlic, minced
3 Stalks Celery, chopped
1 Bunch Collard Greens, chiffonaded
2 Generous Pinches Red Pepper Flakes
1 Tbs. Olive Oil
1/2 C Veggie Broth
1 Tbs. Vegan Margarine
1 Tbs. Lemon Juice
  1. Saute mushrooms, onion, garlic and celery in a pan with the olive oil over medium heat.
  2. Add the red pepper flakes and mix thoroughly.
  3. While these ingredients are sauteing, wash and chiffonade the collard greens.
  4. When the mushrooms look cooked and the onion is translucent, add the collard greens and veggie broth.
  5. Cover and let simmer for ~8 minutes or until the collard greens are tender.
  6. Uncover and add the margarine and lemon juice.
  7. Cook for ~5 minutes on low or until most of the liquid has cooked off.
Serve with a grain of your choice.

Unfortunately, there are no pictures to describe how tasty this recipe was. By the time we realized that this recipe was a hit for the blog, we were already halfway through lunch.


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