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Ingredients
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4
Large Portobello Mushroom Caps, gills scraped
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12 cups
Collards, de-stemmed and sliced into thin strips
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1
Red Bell Pepper, de-seeded and sliced into thin strips
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5 tablespoons
Toasted Sesame Oil
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1 tablespoon
Garlic, pressed
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1 teaspoon
Ginger, minced and pressed
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2 teaspoons
Sesame Seeds, to garnish
Directions
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Preheat oven to 450 degrees - broil.
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On a parchment lined baking sheet lay your Portebello Mushrooms and Red Peppers and paint a light layer of the Sesame Oil mixture on the vegetables and broil for 10 minutes.
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After 10 minutes, remove the Red Peppers and flip Mushrooms, brush tops with Sesame Oil and put back in the oven for an additional 3 minutes to finish cooking
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In a large sauté pan over medium heat add the remainder of the oil mixture and sauté the Collard Greens until wilted and bright green. Approximately 3-5 minutes
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Layer greens on top of finished mushrooms and layer with red peppers. Garnish with sesame seeds before serving. Serve and Enjoy! Yum!
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