Collards & Mushroom

Vegan Southern-Style Collard Greens With Mushrooms Recipe

Prep0 mins

Cook40 mins

Active30 mins

Total40 mins

Serves8 servings

1/4 cup plus 3 tablespoons (105 ml) extra-virgin olive oil, divided
1 pound (450 g) cremini mushrooms, stems trimmed and caps sliced
2 quarts (1.9 L) hearty vegetable stock, rehydrated dried mushrooms reserved
1 medium yellow onion (about 8 ounces; 225 g), sliced into 2-inch lengths
1 teaspoon (4 g) smoked paprika
3 pounds (1.3 kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt and freshly ground black pepper
Apple cider vinegar, to taste (optional)

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.
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.
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.)

▢4 large collard leaves
▢Filling ideas:
▢I like something creamy such as smashed avocado, hummus/bean dip, refried beans, chickpea “tuna,” or baba ganoush. Figure 2-4 Tablespoons per leaf.
▢Then I like crunchy, juicy veggies that are thinly sliced, shredded, or grated such as carrots, cucumber, cabbage, beets. But you can use leftover roasted vegetables from last night. Anything goes. Figure another ½ cup of veggies. You can also add in fermented foods like sauerkraut or kimchi; salsa; or any other condiment you love.
▢Add in additional crunch like hemp seeds or toasted sunflower seeds.
▢Or go in other directions like burrito filling, falafel filling, Greek salad ingredients, Thai noodle salad ingredients, as examples.
▢Peanut Sauce:
▢2 Tablespoons peanut butter, preferably organic and crunchy (or roasted cashew or almond butter)
▢1 Tablespoon unrefined, cold-pressed extra-virgin olive oil or a runny tahini
▢1 Tablespoon unseasoned rice vinegar
▢½ Tablespoon pure maple syrup, honey, or agave
▢½ Tablespoon water
▢½ Tablespoon shoyu, tamari, or coconut aminos
▢⅛ teaspoon ground ginger
▢Pinch sea salt
▢Squirt of sriracha or something spicy to taste

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Position the leaf with the vein facing up. Cut the bottom of the stem where it meets the leaf. Using a sharp knife, shave the vein so that it’s the same thickness as the leaf. Flip the leaf over, the vein should be vertical. You can use it raw like this OR blanch first. If you don’t digest raw veggies well, then blanch it. It is easier to roll when it has been blanched. Bring a shallow saucepan of water to a boil and add one leaf at a time for 30 seconds or until bright green. Allow to dry and cool on a paper towel or kitchen towel. If doing this well in advance, shock in a bowl of ice water.
Place the collard leaf on a cutting board with the vein positioned vertically. Spread the creamy ingredient in the center, leaving at least a 1-inch border all around. Pile on the veggies and everything else.
Pull the bottom, where the vein was cut up, to the middle. Pull the sides towards the middle and roll the leaf and filling towards the top part of the leaf. You’re basically making a burrito but with a collard leaf instead of a tortilla. You can slice it crosswise before serving or eat this way.