Directions

1

The night before, wash collards, remove stalks, and stack 4 to 5 leaves. Roll and cut into ribbons (one fourth to half inch).

2

Roll lemon on the table, then cut in half and squeeze the lemon juice over the greens. Massage for three minutes.

3

Next day, cook collards by placing water in a 10 to 12-inch skillet with lid. Bring to boil and add the prepared collards.

4

Cover and cook over high heat for 8 to 10 minutes, stirring occasionally. Drain in a colander and set aside.

5

Heat oil in same skillet over medium heat. Add onions and garlic and sauté for one minute. Then add mushrooms, and salt to taste.

6

Cook for five minutes or until the mushrooms are tender, stirring occasionally.

7

Reduce heat to low and stir in the collards. Cover and cook for two minutes until hot.

8

Many people who cook collards like to cook them for two or three hours and season the greens with ham or other meats with a pinch of sugar. In my raw chef cooking class, I learned how to soften the greens so that actual cooking time takes no more than 30 minutes. I have used common seasonings, onions, and mushrooms to make a surprisingly tasty dish.