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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.
Collards are a great source of vitamin C and soluble fibre, and they contain multiple nutrients with potent cancer-fighting properties.
3/4 pound collard greens (6 to 7 cups chopped)
1/4 cup water
2 tsp minced garlic
1/3 cup thinly sliced scallions
2 to 3 portobello mushrooms, cut into thin slices
Olive oil to taste at the end
Salt to taste
1. Wash collards, remove stalks and stack 4 to 5 leaves at a time. Roll like a cigar, and slice into thin ribbons.