Shiitake Sweet Potato Breakfast

A happy Saturday morning post-workout breakfast: add some protein and you're golden.  An omelet, leftover shredded chicken or sliced steak would be delicious!

- 1 sweet potato, 3 leaves collards, 2-3 shiitake mushrooms, olive oil, white wine

- Heat cast iron or other heavy skillet to med-hi
- Scrub sweet potato and chop into evenly sized cubes (smaller will cook faster)
- Add to warm skillet with 1-2 tbsp olive oil and stir
- Wash and chop collards - trim the bottom inch off the stem, then thinly slice the stems and leaves alike and add to the skillet

- Rub any dirt off the mushrooms and trim the bottom hard part of the stem off. Thinly slice the mushrooms lengthwise and add to skillet

- After a few minutes, add a splash of the white wine to 'de-glaze' the pan
- Continue to saute until tender enough

Sooo yummy!

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