Southern Style Vegan Collard Greens with Mushrooms
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Vegetable
- Cuisine: Paleo, Vegan, Gluten Free, Whole 30
Ingredients
Scale
Mushroom Broth*
- ¼ cup dried mushrooms, porcini, oyster, morels or mixed
- 2 cups water
Collards
- 2 tablespoons avocado oil
- 10 ounces cremini mushrooms, stems trimmed, caps sliced
- 1 large yellow onion, sliced
- 2 large cloves garlic, chopped
- 3/4 teaspoon smoked paprika
- 1 bunch collard greens, (about 3/4 pound) thick stems trimmed and leaves cut into ribbons
- Celtic sea salt
- Freshly ground black pepper
- 1 Roma or plum tomato, chopped or 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
Instructions
Mushroom Broth*
- Bring 2 cups water to a boil. Add dried mushrooms. Turn off heat, let sit 20 minutes while preparing the rest of the ingredients.
- Strain the liquid and reserve. Coarsely chop the mushrooms.
Collards
- In a large, heavy-bottomed sauté pan, heat 2 tablespoons avocado oil over medium-high heat until shimmering.
- Add sliced mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes.
- Add onion and garlic. Sprinkle with salt and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent burning.
- Add the smoked paprika and stir. Add the stock.
- Bring to a simmer and add collard greens. Stir the greens to wilt and submerge in stock.
- Simmer gently, uncovered, until greens are very tender, about 30 minutes. If the liquid begins to dry out, cover the pan.
- Add chopped tomatoes once the collards are done. If you don’t have a tomato, sprinkle with 1 tablespoon apple cider vinegar
- Season with salt and pepper and 1 tablespoon olive oil.
- Serve in bowls with broth or on a plate with broth on the side.
Notes
*If you prefer you can skip this step and use 2 cups chicken or vegetable but the flavor isn’t as rich.