Collards With Sun Dried Tomatoes - cooking recipe

Ingredients

20 ounces collard greens, de-stemmed and chopped
1/2 cup sun-dried tomato, chopped (I use Valued Naturals)
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
5 garlic cloves, minced
8 ounces baby bella mushrooms, halved and sliced
1/2 cup walnuts, chopped
1/2 teaspoon oil (to coat pan)
2 tablespoons dry sherry

Preparation

Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Saute until soft, stirring frequently to prevent sticking.
Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.