Quick Collards With Portabello Mushrooms

Remove stalks from collards, wash in a bowl of cool water and drain. Stack 4 or 5 leaves on top of each other. Roll into a cigar shape and slice into ribbons (1/4 to 1/2 inch wide).

Bring water to a boil in a large pan, add collards, cover and cook for 8-10 minutes, stirring occasionally. Drain in a colander and set aside.

Heat oil in the same pan over medium heat. Add garlic and scallions and saute for about 30 seconds. Turn heat to medium-high and add mushrooms and a pinch of salt, to draw out some liquid. Cook for 5-6 minutes, stirring constantly, until tender.

Reduce heat to low, stir in collards, cover and cook 1-2 minutes, until hot. Mix in tamari, if using, and/or season with sea salt.

NOTE: Other mushrooms can be substituted for portabellos, for example, crimini mushrooms, sliced in half, are very good.