Mouthwatering Braised Cabbage + Collard Greens
This is a vegan and health-supportive version of a classic Smothered Cabbage and Collard Greens recipe ... and it's pretty amazing! The key is caramelizing the onions correctly (so don't skimp on this step!) AND using your lid for your stove top pan (this is essential for generating enough steam to cook to the greens and cabbage without overcooking their vitamins and minerals). NOTE: a cast iron skillet is not ideal for this recipe.
Lastly, the mushrooms are a great way to add a meat-y flavor without using animals or a (highly processed) meat substitute. Don't like mushrooms much? No problem! By the time they are baked and then added to the collards and cabbage, they aren't going to even taste like mushrooms -- trust me on this! Give it a shot and if you really don't like the mushroom addition you can skip it entirely. Enjoy!
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PREP TIME: 10 minutes | COOK TIME: 30-40 minutes | SERVES: 4-6
½ pound of portobello mushrooms (or any other mushrooms of your choosing), thinly sliced
½ head cabbage, chopped into thin and long slices
1 medium onion, sliced
2 bunches of collard greens - rinsed, trimmed and chopped (chiffonade style)
1 teaspoon of thyme
2 tablespoon of olive oil
salt and cayenne pepper to taste
Preheat oven to 450 degrees. Wash and slice mushrooms into thin pieces.
In a medium sized mixing bowl, add 2 tablespoons of olive oil, 1 teaspoon of thyme, and a few pinches of salt; whisk together. Add mushrooms to the bowl and mix well, making sure that the mushrooms are evenly coated with oil and seasoning.
Scatter mushrooms on a baking sheet and bake for 20-25 mins at 450 degrees.
Slice onions. Wash cabbage and collards; cut cabbage into ¼ inch slices and cut collards into chiffonade ribbons.
Heat a large saute pan with 1 teaspoon of olive oil. Add onions and a pinch of salt and saute for 5 minutes (until translucent).
Remove mushrooms from baking sheet and add to the pan with the onions, cover with lid. Cook on medium heat for 10 minutes (until onions are both translucent and golden brown.
Add cabbage and 2 pinches of cayenne pepper and saute for 3-4 minutes.
Add collards and saute for 5-10 minutes. Mix well. By now, the onions should be caramelized, the collards should be a bright green color and the cabbage should be tender. If there isn’t enough water from rinsing the collards, at 1 tablespoon of water.
Plate and enjoy!