Collard Greens with Peppers & Mushrooms

Collard Greens with Peppers & Mushrooms

• 1 Bunch of Collard Greens; Cleaned, De-stemmed, and Cut into bit size pieces.
• 1 Bell Pepper cleaned and diced
• 1 lb of cremini mushrooms, cut in quarters.
• 1 Tbs Oil
• 1 Tbs butter
• 2 Tbs cup water
• Salt
• Pepper
• Apple Cider Vinegar

1. In saute pan on high heat, add 1 Tablespoon Oil and 1 Tablespoon Butter.
2. Add mushrooms and saute until browned. Remove from pan and set aside.
3. Add a bit more oil then peppers. Saute until softened. Remove from pan and set aside.
4. Add your greens with about a 2 Tbs of water, then cover to wilt for about 3-5 minutes * You can add a bouillon cube for additional flavoring.
5. Place your cooked mushrooms and peppers back into your pan with about 2 Tbs of Apple Cider Vinegar cook a bit longer then serve warm.

You can serve this dish over a grain, like rice or quinoa. This is a great side dish and can be bulked up by adding some beans.