VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS
When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the stock: Heat the olive oil in a large pot over medium heat. When hot, add the rosemary and thyme, and stir until fragrant, about 1 minute. Add the mushrooms, carrot, onion, celery, bay leaf and dried shiitakes and stir so the vegetables are coated in oil. Add 5 cups water, then bring to a boil over medium-high heat.
- Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
- Make the collards: In a large pot with a lid, heat the olive oil over medium-high. Add red-pepper flakes, sliced mushrooms and reserved shiitakes from the broth. Cook until mushrooms are deeply brown, 8 to 10 minutes. Add the salt, onions and smoked paprika and cook until soft, about 5 more minutes.
- Pour in the mushroom stock and bring to a boil. Add the collard greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves.
- Turn the heat down to medium-low to simmer, then cover the pot and cook for 25 to 30 minutes, until the greens are silky and tender. Stir in soy sauce, starting with 1 tablespoon, and maple syrup. Taste the greens and adjust salt and sweetness as necessary. Serve with lemon wedges for a sour finish.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram
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Manoj Lodh
[email protected]These collard greens were delicious! I loved the addition of mushrooms and the vegetable broth gave it a nice richness. I will definitely be making this again.
Elijah Somsel
[email protected]I'm not a huge fan of collard greens, but this recipe was really good. The greens were cooked perfectly and the sauce was flavorful without being too heavy.
Anwer Hossen
[email protected]This recipe was a hit! The collard greens were tender and flavorful, and the mushrooms added a nice touch. I served it over rice and it was a perfect meal.
Nayyar Atiq
[email protected]Yum! These collard greens were so good. I loved the addition of mushrooms and the vegetable broth gave it a nice richness. I will definitely be making this again.
Mariam Musah
[email protected]These collard greens were delicious! I followed the recipe exactly and they turned out perfectly. The greens were tender and flavorful, and the sauce was rich and flavorful.
Charity
[email protected]I loved this recipe! The collard greens were so tender and flavorful. The mushrooms added a nice umami flavor and the vegetable broth gave it a nice richness.
Nazeer Ali Zardari
[email protected]This recipe was easy to follow and the collard greens turned out great. They were tender and flavorful, and the mushrooms added a nice depth of flavor.
Rupa ThapA
[email protected]I'm not a huge fan of collard greens, but this recipe was really good. The greens were cooked perfectly and the sauce was flavorful without being too heavy.
Chena Putti
[email protected]Yum! These collard greens were so good. The mushrooms were a great addition and the sauce was flavorful and rich.
Nooby guy
[email protected]These collard greens were delicious! I loved the addition of mushrooms and the vegetable broth gave it a nice richness. I will definitely be making this again.
Dineo Ratshoshi
[email protected]I followed the recipe exactly and the collard greens turned out great. They were tender and flavorful, and the mushrooms added a nice umami flavor. I will definitely be making this again.
Hazrat Umar
[email protected]This recipe was a hit! The collard greens were tender and flavorful, and the mushrooms added a nice touch. I served it over rice and it was a perfect meal.
Iva Mtsewu
[email protected]I'm not usually a fan of collard greens, but this recipe changed my mind. The greens were cooked perfectly and the sauce was flavorful without being too heavy. I'll definitely be making this again.
Rhonda Conner
[email protected]These collard greens were absolutely delicious! The mushrooms added a lovely depth of flavor and the vegetable broth gave it a nice richness. I will definitely be making this again.