Greens And Grains

15 ingredients
10 steps

Ingredients

  • 1 cup amaranth
  • 3 cups water
  • 1 bunch collard greens
  • 4 cups vegetable stock
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 cup lentils
  • 1 teaspoon garlic
  • 2 teaspoons shallots
  • 3 morels
  • 1/2 cup red wine
  • 2 sprigs thyme
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 5 dried mushrooms

Directions

  1. 1
    Cook Amaranth and Lentils for 20 minutes in separate saucepans.
  2. 2
    Place Collards and stock into medium saucepan and bring to boil. Stir in red wine vinegar and Dijon mustard. Simmer. Cover and cook for 12-20 minutes.
  3. 3
    Remove cover and sprinkle with smoked salt.
  4. 4
    For Sauce: Saute Garlic, Shallot, and Morel Mushrooms. Remove sauteed garlic, shallot, and morel mushrooms and place to the side.
  5. 5
    Deglaze with Red Wine reduce to au sec.
  6. 6
    Add Veg Stock and Thyme, reduce to nape.
  7. 7
    Add sauteed garlic, shallot, and morel mushroom back to sauce. Season.
  8. 8
    Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold.
  9. 9
    Sauce.
  10. 10
    Garnish with some dried toasted mushrooms.

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