Diet and nutritionDiet and meal planningPlant-based dietLow-protein dietLow-fat dietGluten-free diet
Recipe by: Plant Powered Metro New York
Hearty collard greens and smoky mushrooms create a comforting, low-potassium plant-based dish.
Ingredients
Yield:
Yield
8
- 8 cups collard greens, stems removed and chopped
- 4 oz white or oyster mushrooms, sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- ¾ tsp liquid smoke
- ½ cup low-sodium vegetable broth or water, plus more if needed
- 1 tsp lemon juice
- Salt-free seasoning to taste
- 1 tbsp garlic powder
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Directions
Prep: 10 min, Cook: 25 min, Total: 35 min
- Blanch the collard greens in boiling water for 30 seconds, then rinse with cold water and drain well.
- Using a non-stick pan over medium-high heat, dry sauté the mushrooms until golden and crispy, about 6-8 minutes. Season with onion powder, liquid smoke and garlic powder. Remove and set aside.
- In the same pan, add the diced onion and minced garlic with a splash of vegetable broth or water. Cook until onions are translucent, about 4-5 minutes.
- Add the collard greens, smoked paprika, onion powder, black pepper, and crushed red pepper flakes. Stir to combine.
- Pour in the vegetable broth or water and the liquid smoke. Cover and simmer on low heat for 10-15 minutes until the greens are tender. Add more liquid as needed to prevent drying.
- Stir the crispy mushrooms back in. Add lemon juice and adjust seasoning with salt-free spices or a small pinch of salt if desired.
Nutritional Information
Serving Size: 1 Cup
- Calories: 36 kcal
- Carbohydrates: 3.3 g
- Dietary Fiber: 0.7 g
- Total Sugars: 2.4 g
- Protein: 1.6 g
- Fat: 0.1 g
- Saturated Fat: 0 g
- Sodium: 26.8 mg
- Potassium: 192 mg
- Calcium: 76mg
- Phosphorus: 33 mg
