Gourmet Thanksgiving in Advance (described here) Recipe #2
Perhaps the most delicious way to eat collard greens, particularly for those who dislike bitter-tasting collards and/or vegetarians who can’t do the collard greens & bacon thing.
When you get to step 3, be generous with the filling in each leaf. I had extra which I put in romaine leaves. As you can see in the photo, they’re not as pretty (though surprisingly still tasty, but not as good as the collards).
Wild Mushroom and Collard Green Bundles
Adapted from Gourmet Magazine‘s Wild-Mushroom Bundles
8 large collard leaves, stems and thick portion of center ribs removed
1/2 cup vermouth
2 tablespoons shallot, finely diced
1 teaspoon minced garlic
4 tablespoons unsalted butter, divided
1 lb mixed fresh wild mushrooms: shitake, oyster, and chanterelle, cut into wedges (6 cups)
1. 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.
2. Bring wine to a boil with shallot, garlic, 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.
3. Preheat oven to 450°F with rack in lower third. Mound a 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 and cover the dish with foil. (Or, if making in advance, at this point refrigerate the baking dish for up to 1 day. Bring to room temperature before heating.)
4. Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.