Vegan Southern-Style Collard Greens With Mushrooms Recipe

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.

2. 2

   Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.

3. 3

   Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

* Per serving · 4 servings · Values may vary.