2000s Recipes + Menus
- Active time:25 min
- Start to finish:1 hr
Learn the story behind the Over the Top Thanksgiving menu in our series The Recipe.
- 8 large collard leaves, stems and thick portion of center ribs removed
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, divided
- 1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
Cook collards in a large pot of boiling water with 1 Tbsp salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
Bring wine to a boil with shallot, garlic, 4 Tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-qt shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
Preheat oven to 450°F with rack in lower third.
Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining Tbsp butter and cover with foil.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
- Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.
- We've also got a web-exclusive recipe using the leftover collard greens.