Collard Greens with Peppers & Mushrooms
1 Bunch of Collard Greens; Cleaned, De-stemmed, and Cut into bit size pieces.
1 Bell Pepper cleaned and diced
1 lb of cremini mushrooms, cut in quarters.
1 Tbs Oil
1 Tbs butter
2 Tbs cup water
Apple Cider Vinegar
In saute pan on high heat, add 1 Tablespoon Oil and 1 Tablespoon Butter.
Add mushrooms and saute until browned. Remove from pan and set aside.
Add a bit more oil then peppers. Saute until softened. Remove from pan and set aside.
Add your greens with about a 2 Tbs of water, then cover to wilt for about 3-5 minutes * You can add a bouillon cube for additional flavoring. If you like well cooked greens, keep them in the pan longer until you have reached your desired tenderness.
Place your cooked mushrooms and peppers back into your pan with about 2 Tbs of Apple Cider Vinegar cook a bit longer then serve warm.
You can serve this dish over a grain, like rice or quinoa. This is a great side dish and can be bulked up by adding some beans.