- 8 large collard leaves, stems and thick portion of center ribs removed
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, divided
- 1 pound mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
- Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
- Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
- Preheat oven to 450°F with rack in lower third.
- Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
- Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
Estimated Nutrient Breakdown:
Total Fat: 260.25g
Saturated Fat: 101.59g
Monounsaturated Fat: 88.74g
Polyunsaturated Fat: 36.52g
Vit A: 485.64
Vit B1: 3.21
Vit B2: 4.44
Vit B3: 57.73
Vit B6: 5.62
Vit B12: 3.86
Vit D: 842.45
Vit E: 842.45
Vit K1: 5.63
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free, Low-Carb
Notes: My awesome grandpa says this recipe is huge!
Tags: Wild Food Box,,Low-Carb