Collards are in the cruciferous vegetable family along with:
- kale
- broccoli
- cauliflower
- brussels sprouts
- arugula
- cabbage
This family of vegetables are known to have many important nutrients and are also thought to play a role in assisting our bodies in reducing cancer risk. I typically recommend to my clients to attempt to get a cruciferous veggie on as many days as possible. There are so many ways to enjoy them, including raw, roasted or sauteed.
For 15 years, I had a farmer who delivered veggies to my door once a week. It was so amazing and he finally retired. I was at a loss for a little bit, but just recently our local food co-op (that has been in existence since the 70s) started a veggie box program for non members. It’s called Vegcetera and I order a box of produce and can add on things like milk from a local dairy, eggs from a local farmer and also delicious goodies from a local bakery. I love it!
And when you order a box of produce, you take what you get! Last week, we had collards and also some amazing mushrooms. I came up with this recipe and it was so good! I don’t want you to miss out. And for those of you who haven’t ever tried collards (this California born kid had no idea about them until adulthood), this is a great way to start!
Savory Collards with Mushrooms Recipe:
Savory Collards with Mushrooms
Sautee and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Vegetable
- Cuisine: Asian
Ingredients
- 1 bunch of collards
- Asian mushrooms (as many or as few as you have)
- Oil
- Chicken, mushroom, or veggie broth
- 1 Tbsp soy sauce
- 1– tsp red pepper flakes
- Salt and pepper
Instructions
- Wash and thinly chop collards.
- Cut any stems off asian mushrooms and slice. If using dried mushrooms, rehydrate them before slicing.
- Heat sautee pan, then add oil. When oil is hot, add mushrooms. Cook mushrooms for 3-5 minutes, then add collards to the pan.
- Continue to stir. once collards and mushrooms start sticking to the pan, add the broth (enough to coat the bottom of the pan).
- Add red pepper flakes, crushing them in your hands before adding to the pan.
- Cover the pan and continue cooking, until collards are to desired texture, adding extra broth if it dries up.
- Add soy sauce at the end and allow to cook a little longer before serving.
- Season with salt and pepper, if desired.
- ENJOY!
I’d love for you to send me pics of your recipe and let me know how you like it! Email it to me, or post on social media and tag @CancerDietitian!
– Julie
What can you tell me about contraindications of eating cruciferous veggies and Hashimotos Thyroiditis? I understand that I should eat them, since I have Hashimotos. However, I read something somewhere that said when you cook them, it takes out whatever it is that affects someone with Hashis. Is that true? Or do you know about that?? Thank you for your reply !!
Renee