A quick sauté using a dressing originally used for a Strawberry Spinach salad.
INGREDIENTS:
1 bunch collards, stemmed and cut into ¼ inch chiffonade, washed and dried 2-3 cups shiitake mushrooms, stems removed and reserved for another use, sliced into ¼ inch slices ½ cup vegetable stock or water ½ yellow onion, sliced into 1/8th inch half moons ¼ cup Sesame Balsamic Vinaigrette (see recipe) Salt and pepper to taste Grapeseed or other neutral flavored oil as needed
METHOD:
Heat a large sauté pan over medium heat. When hot, film the bottom with oil. Sauté the mushrooms, adding oil if needed. Cook until they are starting to color. Add the stock and toss to wet all the mushrooms. Cook until all the liquid is reduced.
Add oil if needed, then add the onions. Sauté until translucent.
Add oil if the pan is dry, then add the collards, tossing to coat with oil and combine with the mushrooms and onions. Season with salt and pepper. Cook until the collards and wilted and tender.
Remove from the pan and drain any liquid. Reduce any liquid in the pan until only a tablespoon or less remains, add the dressing to the pan and warm through, then pour over the greens, tossing to coat with the dressing, and serve.
Serves: 4
Source: Chef Andrew E Cohen
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