Directions:

1. Wash collards, remove stalks and stack 4 to 5 leaves at a time. Roll like a cigar, and slice into thin ribbons.
2. To cook collards, place water in skillet with a lid. Bring to a boil, and add the prepared collards. Cover and cook over high heat for 8 to 10 minutes, stirring occasionally. Drain in a colander and set aside.
3. Heat the oil in the same skillet over medium heat. Add the garlic and scallions, and sauté for about 30 seconds. Turn the heat to medium-high, and add the portobello mushrooms and a pinch of sea salt to draw out some liquid. Cook for 5 to 6 minutes, stirring constantly until mushrooms are tender.
4. Reduce heat to low. Stir in cooked collards, cover and cook for 1 to 2 minutes until hot.