Mushroom Broth*

1. Bring 2 cups water to a boil. Add dried mushrooms. Turn off heat, let sit 20 minutes while preparing the rest of the ingredients.
2. Strain the liquid and reserve. Coarsely chop the mushrooms.

Collards

1. In a large, heavy-bottomed sauté pan, heat 2 tablespoons avocado oil over medium-high heat until shimmering.
2. Add sliced mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes.
3. 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.
4. Add the smoked paprika and stir. Add the stock.
5. Bring to a simmer and add collard greens. Stir the greens to wilt and submerge in stock.
6. Simmer gently, uncovered, until greens are very tender, about 30 minutes. If the liquid begins to dry out, cover the pan.
7. Add chopped tomatoes once the collards are done. If you don’t have a tomato, sprinkle with 1 tablespoon apple cider vinegar
8. Season with salt and pepper and 1 tablespoon olive oil.
9. Serve in bowls with broth or on a plate with broth on the side.