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Author Notes: I'm forever creating new recipes in my kitchen. This is one of favorites! It can be served cold, hot or warm. Serve it for brunch with one or two poached eggs on top or for dinner with sliced steak, grilled chicken or even fish. For a vegetarian option add red kidney beans or just enjoy as is.
I cook like my grandmother, by feel- no recipe. Today I wrote down my recipe so I could share it with you. I hope you like it .. —Nicole Kruzick
Serves 6-10 pp
- 3 tablespoons Olive Oil
- 8 cups Mushrooms | Portobello, Shitake, White
- 2 Garlic Cloves
- 2 cups Farrow | Uncooked
- 4 cups Green Curly Kale | Raw
- 6 cups Mustard Greens | Raw
- 6 cups Collard Greens | Raw
- 1 cup Italian Parsley | Whole Leaves Stem Removed
- Salt + Fresh Course Cracked Black Pepper
- Bring a large pot of water to boil.
- Slice mushrooms approx. 1/8 of an inch thick. Using a rasp grate garlic cloves. approx 15 minutes. Once mushrooms have a little colour (approx. 10 minutes in) add in 10 turns course cracked pepper, the garlic + continue cooking until beautiful brown even colour is achieved. Browned mixed mushrooms can go in a large mixing bowl.
- Remove stocks from kale, roughly chop + place in mixing bowl with cooked mushrooms.
- Cook farrow in 4 1/2 cups water on medium heat until cooked. You can cook farrow like pasta.
- When farrow is cooked strain + toss warm/hot farrow with raw kale + mushrooms.
- Removed stocks from collard + mustard greens. Chop roughly into approx. 1 inch pieces. Blanch greens in boiling water. Greens literally go in + out of the water. Strain greens well.
- Toss blanched collard greens, mustard greens with farrow mixture. Taste + season with salt + fresh cracked pepper as needed. Drizzle with a little olive oil for a little shine. Prior to serving toss with fresh parsley leaves - serve.
- Tip | Cut Down On Salt I don't actually put salt in anything until the end. Assemble, toss + taste. Season to taste, you don't need much.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens