Recipes
Creamed Skillet Greens with Mushrooms
6 servings
30 minutes total
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Ingredients
- 10 oz fresh greens*
- 3 oz shallots, finely chopped
- 1 tablespoon canola oil
- 12 oz presliced white mushrooms
- 2 teaspoons minced roasted garlic
- 1 tablespoon cornstarch
- 2 cups unsweetened almond (or soy) milk
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- *Note: greens can include a combination of: kale, collards, beet stem and leaves, or carrot tops
Steps
- Remove stems from greens; chop stems, finely (about 1 cup). Coarsely chop leaves from greens (about 10 cups). Chop shallots.
- Preheat medium stockpot on medium-high 2–3 minutes. Place oil in pot and add shallots; cook and stir 2–3 minutes or until tender. Stir in mushrooms, stems, leaves, and garlic; cook 3–4 minutes, stirring occasionally or until mushrooms are tender.
- Reduce heat to low; whisk cornstarch, milk, cheese, nutmeg, salt, and pepper until blended, then stir into mushroom mixture. Simmer 10 minutes, stirring occasionally, or until greens are tender and mixture thickens. Serve.
Amount per ⅙ recipe serving: Calories 90, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 230mg, Total Carb 10g, Fiber 3g, Sugars 3g, Protein 4g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%