Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.”
- ¾ cup low-sodium vegetable broth
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 (5 ounce) package sliced shiitake mushrooms, coarsely chopped
- 4 cloves garlic, minced
- 1 (16 ounce) package chopped collard greens (see Tip)
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce
- ½ teaspoon ground pepper
- 1Combine broth, paprika, cumin, salt, and crushed red pepper in a small saucepan; bring to a simmer. Cook for 1 minute. Set aside and keep warm.
- 2Heat oil in a large pot over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until browned and tender, 4 to 6 minutes. Add 2 Tbsp. of the broth mixture to the pan and cook, scraping the bottom of the pan to loosen any browned bits, for 1 minute more.
- 3Stir in collard greens, a few handfuls at a time. Cook, stirring frequently and gradually adding the broth mixture, a few tablespoons at a time, until the greens are tender and the broth mixture is incorporated, about 10 minutes. Reduce heat to medium if the mixture starts to boil too vigorously.
- 4Stir in vinegar, hot sauce, and pepper; cook for 1 minute.