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Seared “Scallops” Over Spicy Collard Greens

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Seared “Scallops” Over Spicy Collard Greens

Have a soft spot for appetizers? Check out these amazing mushrooms over collard greens. King oyster mushrooms have an amazing chewy texture that will really remind you of scallops. They're perfectly toothpick-ready for a dinner party.

Besides being delicious, collard greens promote alkaline in the body, bringing the body’s pH back into balance. They are also liver stimulating, which tells your body to release fat cells from storage. This is especially important when you're eating a lot of protein in Phase 2, so the body does not become too acidic. Pile on those Phase 2 vegetables — they’ll only do you good and keep you feeling full of energy! Not sure if your body is too acidic, try The Lemon Challenge. The Lemon Challenge test procedure is designed to determine how the body deals with acids. The test results give us the information regarding the availability of trace minerals, phosphoric and bicarbonate buffers (salts) and if they are readily available for the body to use to balance acids.

Prep time: 15 minutes
Total Time: 30 minutes
Servings: 2
Any phase as a vegetable side or appetizer

Seared “Scallops” Over Spicy Collard Greens

Ingredients:

  • 2 thick king oyster mushrooms
  • 15 large leaves collard greens, thoroughly washed and roughly chopped
  • 1/8 teaspoon black pepper
  • Pinch of cayenne pepper (or to taste)
  • Pinch of nutmeg (optional)
  • ½ cup organic, low sodium vegetable broth

For the marinade:

  • 4 tablespoons water
  • 3 tablespoons liquid aminos or Tamari
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon dry thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 5 drops liquid stevia

Directions:

  1. Cut the mushroom stems into slices, about ¾ inch thick. Combine all the ingredients for the marinade in a medium size bowl and arrange the mushroom slices, so the marinade covers them. Set aside.
  2. In the meantime, prepare the greens. Heat a large nonstick skillet. Add the chopped collard greens, black and cayenne pepper and nutmeg and cook over medium heat for 4 minutes, tossing often. Add broth and continue cooking for 2 minutes. Transfer to a serving dish.
  3. To cook the “scallops”, heat a nonstick skillet. Arrange the mushroom slices and the center of the pan (reserve the marinade) and cook over medium-low heat, 2 minutes per side until they start to brown. Remove from pan and arrange overcooked greens.
  4. Using the same skillet, pour the marinade and cook for 30 seconds, gently scraping the little bits of dried marinade left from the mushrooms. Drizzle over the greens and mushrooms.