Mushroom and Collard Sauté


We have received collards freshly picked from Society of St. Andrews in the past couple of weeks–so fresh that they have been covered in a little snow! Add some salt, oil, maybe some chicken broth and cook these tough greens way down so they are soft and flavorful.


You will need:

  • 1 bunch collards
  • ¼ cup olive oil
  • 1 cup mushrooms
  • ¼ cup broth
  • 1-2 cloves garlic
  • Salt and pepper



  1. Tear apart the leaves.
  2. Cut out the center rib from each leaf. I found it best to fold the leaf in half and cut along the stem. Check out the video below for a visual demo!
  3. Slice the greens into thin ribbons and add to a large skillet or pan.
  4. Add oil, minced garlic, sliced mushrooms, and salt and pepper to taste. Mix together and cook over medium heat.
  5. Cook until the greens turn dark and soft. About 20 minutes. Be patient! Cooking them down helps take the bitterness out.
  6. Serve hot. Top with an egg for some protein!

Watch How: