| DANIELLE'S LEMON PEPPER SHIITAKES AND GREENS |
1 quart shitake mushrooms, chopped 1 bunch collards
2 cloves garlic, minced 2 Tbsp
olive oil ¼ cup lemon juice
Salt and fresh ground pepper to taste
Wash collards, de-stem, and chop well. Heat olive oil in saucepan on
medium and add garlic and collards. Cook 2-3 minutes, then stir in
mushrooms. Add lemon juice and salt and pepper and stir occasionally
until cooked through. Serve over pasta or rice with grated parmesan or
Romano cheese.
Adapted from Worden Farm apprentice Danielle Smith
