(Creole Herb Blend), and All Season Farm (Collards and Peppers).
4 Tbsps Olive Oil, divided
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Cumin
1/2 Tsp Paprika
1/4 Tsp Chili Powder
(You can substitute with Beau Reve Creole herb blend)
7 oz Blue Oyster Mushrooms, sliced 1 Red Onion, sliced
2 Tsps Flora Bay Savory Herb Blend 1 Green Bell Pepper, julienne
1 Red Bell Pepper, julienne
1 Yellow Bell Pepper, julienne
2 Cups Collard Greens, remove rib, slice thin
5 Small Corn Tortillas
In a small bowl whisk garlic powder, onion powder, cumin, paprika and chili powder( or Beau Rever Creole herb blend) with 3 tbsps olive oil. In a medium bowl, pour over mushrooms, stir to coat. Let marinade 8-10 minutes
In a medium skillet, over medium high heat, sauté onions and herb seasoning in remaining olive oil, 5-6 minutes. Add mushrooms to skillet, sauté 5 minutes.
Stir in bell peppers. Cover and sauté 5 minutes. Stir in collard greens and sauté covered for 6-8 minutes more. Stir occasionally.
Serve with whole grain corn tortillas or brown rice. Enjoy!