Recipes

Collard Greens with Portabello Mushrooms
Makes about 6 cups

4-6 cups cooked basmati or jasmine rice

Mushrooms:
2 portabello mushrooms
2 teaspoons toasted sesame oil
2 tablespoons red wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 garlic cloves, minced

Garbanzos:
1 small onion, sliced into crescents
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 15-ounce cans garbanzo beans
1/4 cup chopped cilantro (optional)
1/4 teaspoon each: turmeric, coriander, cinnamon, cumin, black pepper
1/4 teaspoon salt

Greens:
1 bunch collard greens (6 to 8 cups chopped)
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce

Prepare rice as directed. While rice is cooking, prepare remaining ingredients.

Cut mushrooms into 1/4-inch thick strips. In a large non-stick skillet combine oil, red wine, soy sauce, balsamic vinegar, and garlic. Heat until steamy, then add mushroom strips. Cover and cook over medium heat, turning frequently, until tender when pierced with a sharp knife, about 5 minutes. Remove from pan and set aside.

Without washing the pan, add 1/2 cup of water and sliced onion. Cook over high heat for 3 minutes, stirring occasionally. Reduce heat to medium-high and add garlic and ginger. Continue cooking, stirring often, until onion is soft, about 3 minutes. Stir in garbanzo beans with their liquid, cilantro, if using, turmeric, coriander, cinnamon, cumin, and black pepper. Cover and cook, stirring occasionally, for 15 minutes. Stir in salt. Remove from pan and set aside.

Wash collards, remove stems and chop leaves into 1/2-inch wide strips. You should have 6 to 8 cups. Without washing the pan, add olive oil and minced garlic. Cook over medium-high heat for 30 seconds, then add chopped collards. Cover and cook, stirring often, until just tender, about 4 minutes. Stir in soy sauce, cooked mushrooms, and garbanzo beans. Serve over cooked rice.

Per serving (1 cup collard mixture over 1 cup rice): 193 calories; 6 g protein; 37 g carbohydrate; 3 g fat; 4 g fiber; 285 mg sodium; calories from protein: 11%; calories from carbohydrates: 75%; calories from fats: 14%

Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.

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