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Collards with Shitake Mushrooms (serves 4 to 6)
INGREDIENTS:
1 bunch collard greens, washed, trimmed, blanched for 2 or 3 minutes and THEN chopped
(NOTE: boiling the greens before chopping them minimizes nutrient loss)
2 tablespoons olive oil
4 to 6 cloves of garlic, pressed or finely minced
2 shallots, finely minced
1/2 teaspoon black pepper
about 15 fresh Shitake mushrooms caps, cleaned, trimmed and sliced (use the stems for flavoring soup stock)

2 tablespoons Shoyu soy sauce, or to taste
2 tablespoons fresh parsley, stemmed, washed and coarsely chopped

PROCEDURE:
1) Blanch the collard greens and set aside (blanching means dropping your vegetables into a pot of boiling water and cooking them for a short time, then rinsing them under cold water. This way of cooking helps maintain more color and higher nutritional value in your food).
Make sure you drain them of all excess water, even if it means shaking or wringing them, if necessary. If you have a salad spinner, use it and keep your life simple.
2) Heat the oil in a pan and saute the garlic, shallots and black pepper for a few seconds on high heat. Then add the Shitake and toss quickly for about one minute.
3) Add the soy sauce and stir to coat the Shitake, still on high heat. Add parsley, stir a couple of more times. Add the chopped greens and stir everything, enough to re-heat the greens and combine all the flavors.
4) Adjust seasoning to taste and serve while still hot.

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