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2 tbs. olive oil
½ lb. Portobello, shiitake, or cremini mushrooms, cleaned and sliced thin
6 medium garlic cloves, minced
1 bunch baby carrots (about 4 oz.), scrubbed and cut into long, slender fingers
½ cup whole wheat couscous or quinoa
2 cups vegetable broth or water
2 tbs. white wine
Salt and ground black pepper
½ lb. Baby collards
1. Preheat oven to 350’F.
2. Heat oil in large skillet. Add mushrooms and garlic and sauté over medium-high heat until mushrooms exude their juices, about 5 minutes.
3. Stir in carrots, couscous, broth, white wine, and 1 tsp. each salt and pepper, or to taste. Sauté for 2 minutes.
4. Layer half of collards and then half of mushroom mixture into baking dish or covered 2-qt casserole. Repeat with remaining collards and mushroom mixture. Pour any broth remaining in skillet over layers.
5. Cover and bake for 30 minutes. Spoon portions onto individual plates and serve immediately.
Per Serving: 198 calories 7 g fat; 6 g fiber; 341 mg sodium.