Food & Drink Magazine

Meatless Monday Collard Greens with Mushrooms

By Fitnspicy @fitnspicy

Scott and I have been on the super healthy meals train for the past week, it was an indulgent Easter and we needed a few more vegetables in our life. So last week we were doing a detox, not one where you fast or juice but one where you are eating whole, delicious and nutritious foods. Lots of kale, spinach, chicken, salmon, pumpkin seeds, smoothies and fruits. We need it! I am feeling a heck of lot better and I noticed a lot more energy.


With a huge bag of collard greens in the fridge, mushrooms and a few other spices I came up with this great salad. It’s perfect for Meatless Monday and you really are getting a ton of nutrients in this dish. When you add in powerful spices like turmeric and cumin it is not lacking for flavor at all. A simple lemon juice and olive oil dressing makes it even better!


Collard Greens and Mushrooms (2 of 6)


Collard Greens and Mushrooms (5 of 6)


Collard Greens and Mushrooms (6 of 6)


Collard Greens with Mushrooms


Meatless Monday Collard Greens with Mushrooms

by A Fit and Spicy Life

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: salad entree side vegetarian


Ingredients (Serves 4)

  • 1 cup Trader Joe’s Harvest Grains (or quinoa or other grain mix)
  • 6 cups collard greens, washed and trimmed
  • 8 ounces mushrooms, sliced
  • 1 green onion, finely diced. Reserving the green parts for garnish
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • Salt/Pepper
  • Olive Oil
  • Juice of 1 lemon
  • 1 tbsp coconut oil


Cook grains according to package instructions, add to a large bowl once cooked.

While the grains are cooking heat coconut oil in a large skillet, add in mushrooms and the white part of the green onions. Cook for 2-3 minutes.

Add in collard greens, turmeric and cumin. Stir to combine and cook for 8-10 minutes, or until greens are reduced.

Pour the greens and mushroom mixture into the grains, stir to combine. Season to taste with salt/pepper and a drizzle of olive oil and the juice of 1 lemon.

Top with green onions and serve.

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