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Stir-Fried Collard Greens with Mushrooms

Stir Fried Collard Greens with Mushrooms recipe by SeasonWithSpice.com

It’s the small changes to our diet that can make all the difference.

Switch a can of corn out of your shopping cart with a bundle of Swiss chard.  Or a bag of lettuce for a bag of spinach.  Or a can of green beans for a bunch of collard greens or kale.

Those leafy greens you may just give a passing glance to as you begin your weekly routine through the grocery store, are packed with vitamins and minerals like iron, calcium, and Vitamin C, D and F.

Leafy greens are an integral part of a healthy diet, but if you’re not sure how to cook with them, they’ll probably never end up in your shopping cart.  That’s where stir-frying comes in handy.

The key to keeping those healthy greens green, is not to overcook them.  Stir-frying is always the best option since the cooking time is minimal, locking in the freshness of the veggie and all those wonderful nutrients.

So grab a bundle of collard greens at the store, and let’s make a dish of Stir-Fried Collard Greens with Mushrooms.

collard greens and baby bella mushrooms

Collard greens are a great source of calcium for those of you looking to cut down on dairy.  Growing up in Malaysia, where dairy was not a significant part of the diet, leafy greens were always my source of calcium.  My mom would stir-fry a big pile of greens as a side dish for lunch or dinner every day.

Stir-Fried Collard Greens with Mushrooms recipe by SeasonWithSpice.com

For this Stir-Fried Collard Greens with Mushrooms recipe, fresh collard greens are cooked in a wok with succulent brown mushrooms and red onion, and spiced with aromatic garlic and ginger.  I also like adding in pinches of red chili flakes, and black or white pepper, to give it a little heat; and some orange juice to sweeten the greens.

Serve this zesty, spicy, and fresh Stir Fried Collard Greens with a bowl of brown rice, or as a side to a whole grain noodle dish.

Collard Greens with Mushrooms Stir Fry recipe by SeasonWithSpice.com

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Stir-Fried Collard Greens with Brown Mushrooms
Serves 2-3 as a side dish

Ingredients:
1 tbsp low-sodium soy sauce
1 tbsp rice wine vinegar
1/4 cup orange juice
1/2 tbsp corn starch or tapioca starch (optional)
2 tbsp grapeseed oil, or another vegetable oil
2 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp of Season with Spice's red chili flakes, or to taste
 8oz of brown mushrooms such as baby bella or shiitake mushrooms – sliced thinly
About 2/3 cup red onion slices
1 large bunch of collard greens (about 1.5lb) – hard stems removed, leaves chopped roughly
Freshly ground black pepper, or white pepper, to taste
Two dashes of toasted sesame oil (optional)

Method:
1. In a small bowl, combine soy sauce, rice wine vinegar, orange juice and corn starch.
2. Heat a wok over high heat until very hot. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
3. Add mushrooms and cook for one minute, or until the mushrooms are almost tender. Then add in red onion, collard greens, and the prepared orange-soy sauce mix. Continue to stir fry for a further 2-3 minutes, or until the vegetables are crisp-tender. Dash in freshly ground black or white pepper, and toasted sesame oil (if using). Stir well to combine. Remove from heat and serve.

Notes:
 - Feel free to substitute another leafy green in like Swiss chard or kale.

12 comments:

Rosa May said...
This comment has been removed by a blog administrator.
Nicole Hutchison said...

What a lovely recipe, thanks for sharing. With a cow's milk allergy, I'm always looking for ways to add calcium into my diet plus more dark, leafy greens to my plate. Thanks again, I wish I had smell-a-vision on my laptop!!!!!!

mjskit said...

Collard Greens? Girl - you sure you weren't raised in the southern U.S.? :) Collard greens, turnip greens, any greens were big when I was growing up. However, I have never had the combination of collards and mushrooms. This looks SO very good! I love the addition of the ginger and then the touch of orange at the end. What new flavor addtions for collards. Another delicious dish Reese!

Season with Spice said...

Thanks Nicole! Aside from dark, leafy greens, I love unsweetened soy milk for calcium too. Oh yes, smell-a-vision is definitely a great idea. Who knows, it may be the next cool app available soon:) Have a great Sunday!

Season with Spice said...

Haha! Culinary speaking, my mid-western family would agree with that. I just need to polish my southern accent!

mushroomscanada said...

What a fabulous, healthy recipe! Love the pairing of the collard greens with the crimini mushrooms. This sounds like dinner!

-Shannon

Wok with Ray said...

Plate of nutritious-deliciousness is the only description I can put on this dish. You are always coming up with really gorgeous dish - amazing! :)

Carrie said...

I just finished my second helping of this dish ( I followed your recipe exactly as written). I think I could literally eat it everyday, it is THAT tasty. Thanks for sharing!

Season with Spice said...

So glad that you liked it, Carrie! Don't eat it everyday though. I don't want you to get bored:)

Season with Spice said...

Thanks Shannon! I like to add some tofu or shrimp too sometimes:)

justonecookbook said...

Your mushrooms are so clean (sorry I had to make a comment about them). Mine is not as pretty as yours. It's interesting that you added orange juice in here. I can imagine the taste. I always love how you season food. It's very educational! I never bought collard before but I know, I need to try different ingredients!!

Kankana said...

Mushroom and green always works together and I love the sound of the dressing more!

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