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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JAYANTHAN RAGUL
[email protected]This recipe was a bit too bland for my taste. I think I'll try adding some more spices next time.
RubyAnn Bray
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The collard greens were cooked perfectly and the mushrooms added a nice umami flavor. I'll definitely be making this again.
Pablo Medina
[email protected]I love this recipe! It's so simple to make and the flavors are amazing. I've made it several times and it's always a hit with my family and friends.
Thomas Pilosi
[email protected]I'm new to vegan cooking, and this recipe was a great place to start. The collard greens were easy to make and they turned out delicious. I'll definitely be trying more vegan recipes in the future.
Vuyani Xolile
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I think I'll try it again with less chili powder next time.
Brandon dickson
[email protected]I'm not a big fan of collard greens, but I thought this recipe was pretty good. The mushrooms helped to balance out the bitterness of the greens. I served it with some cornbread and it was a satisfying meal.
bts& blackpink
[email protected]This dish was a great way to use up some leftover collard greens. I added some extra veggies, like carrots and celery, and it was a delicious and healthy meal.
Raj Kishor
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The collard greens were tough and the mushrooms were slimy. I think I might have overcooked them.
Chiziterem Eze
[email protected]These collard greens were good, but not great. The flavor was a bit bland for my taste, even after I added some extra salt and pepper. I think I'll try a different recipe next time.
TheReal Cipo
[email protected]I love how this recipe uses mushrooms to add a meaty flavor to the collard greens. It's a great way to get your veggies in and still feel satisfied. I served it with some roasted potatoes and it was a perfect meal.
Arafat Sunny
[email protected]This dish was a bit time-consuming to make, but it was totally worth it. The collard greens were tender and flavorful, and the mushrooms were perfectly cooked. I'll definitely be making this again.
Mario Bala
[email protected]I'm a huge fan of collard greens, and this recipe did not disappoint. The mushrooms added a nice umami flavor, and the overall dish was perfectly seasoned. I served it with some grilled tofu and it was a hit!
liqhame leque
[email protected]These collard greens were an absolute delight! The combination of mushrooms and spices gave them a depth of flavor that was simply divine. I'm definitely adding this recipe to my regular rotation.