Greens And Grains

• 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

1. Cook Amaranth and Lentils for 20 minutes in separate saucepans.
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. Remove cover and sprinkle with smoked salt.
4. For Sauce: Saute Garlic, Shallot, and Morel Mushrooms. Remove sauteed garlic, shallot, and morel mushrooms and place to the side.
5. Deglaze with Red Wine reduce to au sec.
6. Add Veg Stock and Thyme, reduce to nape.
7. Add sauteed garlic, shallot, and morel mushroom back to sauce. Season.
8. Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold.
9. Sauce.
10. Garnish with some dried toasted mushrooms.

amaranth, water, collard greens, vegetable stock, red wine vinegar, mustard, lentils, garlic, shallots, morels, red wine, thyme, salt, pepper, mushrooms

Taken from www.food.com/recipe/greens-and-grains-417680 (may not work)