Spicy Sautéd Collards With Mushrooms And Garlic

• 1/2 cup dried wild mushrooms (I use a mixture of varieties including morels)
• 2 tablespoons extra virgin olive oil
• 8 ounces fresh crimini mushrooms, sliced as thinly as possible
• 2 large shallots, sliced as thinly as possible
• 1/2 teaspoon (or more) crushed red pepper
• 1 pound collards, cut chiffonade
• 6 cloves garlic, slices as thinly as possible
• Salt and pepper to taste

1. Place the dried mushrooms in a covered pan of water and bring to a boil. Remove from the heat and leave with the lid on for twenty minutes.
2. Meanwhile, bring a large pan of water to a boil, then add the collards. Cook five minutes, then drain in a colander and rinse with cold water to stop the cooking process.
3. Squeeze as much moisture as possible out of the mushrooms, then slice as thinly as possible.
4. Heat a deep saute pan on medium-high for about three minutes. Add the olive oil, shallots, criminis, and crushed red pepper (make sure the exhaust fan is on). Saute, stirring constantly for about two minutes. Add the collards to the pan and continue to stir for five more minutes. Add the garlic, salt and pepper and saute until garlic is fragrant.

mushrooms, extra virgin olive oil, crimini mushrooms, shallots, red pepper, collards, garlic, salt

Taken from www.epicurious.com/recipes/member/views/spicy-sauted-collards-with-mushrooms-and-garlic-50079146 (may not work)