Vegan Braised Collard Greens With Mushrooms
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1tablespoon olive oil
- 1large sprig rosemary
- 1large sprig fresh thyme
- 10ounces cremini mushrooms, halved
- 1large carrot, peeled and roughly chopped
- 1onion, quartered
- 2stalks celery, roughly chopped
- 1bay leaf
- 4dried shiitake mushrooms
- Kosher salt, to taste
- 3tablespoons olive oil
- ½teaspoon red-pepper flakes
- 10ounces cremini mushrooms, trimmed and sliced
- 1teaspoon kosher salt
- 1medium onion, sliced into ¼-inch half moons
- ¾teaspoon smoked paprika
- 2pounds collard greens (about 3 to 4 bunches), large stems removed, washed, and cut into ¼-inch ribbons
- 1 to 2tablespoons soy sauce, to taste
- 1teaspoon maple syrup (optional)
- Lemon wedges (optional)
For the Mushroom Stock
For the Collards
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
69 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into ¼-inch cubes and set aside. Taste the broth and adjust salt as necessary.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Tip
- Mushroom stock can be made up to 1 week in advance (but remember to save those shiitakes!). Collards can be made 3 days ahead. Reheat over low, adding water if needed.
Private Notes
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Cooking Notes
Ces
Skipped broth! I know, sacrilege, but I didn't have time. Sautéed sliced mushroom, onion, & red pepper flakes in olive oil until soft, added collard greens (one VERY large bunch) and paprika, mixing over high heat until everything was covered in oil. Added 1.5ish tbsp soy sauce, and 1/4 scant c vegetable broth, so there was fluid for the greens to cook in but not too much. Sprinkled salt. Cooked covered till greens really wilted down, but weren't disintegrating. Time: ~20 min, chopping included.
tammy
I love collards but have never tried to prepare. These are amazing. Recipe worked to a "T" every step of the way. Thank you!
amazing
If you want to have the smoky taste, just add 1/2 teaspoon of Liquid Smoke.
brown_bear
Great recipe. I have made it a couple times already. I added rice and roasted tofu to make into a more hearty and fulling vegetarian meal.
natalie
Any ideas on what to do with the veggies that make the broth? I hate to just throw them out...
butter dog
Followed the recipe and these are the best pork-free collard greens I've ever made/eaten!!! I've been seeking a pork-free recipe to reduce the amount of processed red meat I eat for general health and this recipe hardly makes it feel like a sacrifice. In fact, I think my search is over. I'll save the ham hocks and bacon for the special occasion soup beans and just make this version of collard greens forever for any occasion.
NadinO
Planning on cooking this soon. Wondering how well smoked paprika would work here?
chrishpl
Didn't have the mushrooms so just omitted that part in step 3. Had some chicken stock recently made so used that instead of mushroom stock. I only used one bunch of collards (next time will do two); eyeballed the amount of stock needed-enough to keep them from sticking to the bottom, but not enough to be swimming in the stock. Didn't add the soy sauce or the maple syrup--at that point after cooking, the greens tasted good enough without them. My DH surprisingly liked them. Will make again!
Ryan O
These were great! Loved them even more than I thought. I'm a meat eater who is cutting down on the volume of meat I eat, and this is a great example of a recipe that might be better than the traditional way of cooking a dish. It's really good!
KM
Doubled down by sautéing leeks & a few mushrooms, then adding a mushroom broth; sautéed one green chile sausage link; clear pot, add greens slowly, w/white pepper, smoked paprika; put broth back in, cook for approx 45 min (time it takes to make roasted cauliflower, recipe from this site—great, filling combo!
Sylvi
Having grown up in the deep south where collards were always flavored with bacon or ham hocks, I didn't have high expectations that a 'mushroom broth' could produce flavorful collards. Boy was I surprised - this recipe is fabulous! I followed the recipe except for subbing umame powder for the shitakes in the broth. This is a keeper...
Adrienne B.
Followed this recipe EXACT! It was delicious and wonderful alongside our New Year’s Day tradition of Hoppin’ John. I prepped and cleaned collards in advance (this takes time!) and did allow extra time for the mushroom stock. They’re delicious leftover as well! A dash of Crystal Louisiana hot sauce at serving was a nice addition!
ilexiou
As a southern girl who finds vegan greens an affront to nature, these are delicious! Subbed leeks for onions and porcinis for shiitakes (cause I couldn’t find any) added four garlic cloves with the greens and mashed them in for the final product. Crazy good!
Peter Tobias
Better with ham.
Sarah
Followed the recipe precisely and it was fantastic. Don’t skip making the broth—it’s super simple and fast, and so worth it. I’m eating like a vegan for health reasons, and I use this in or as an accompaniment for many of my favorite meals, e.g., I add a drained can of pintos to a cup of the collards and ladle the mixture over short-grain brown rice. Easy peasy, nutritious, and a little bit of heaven.
JP
Requires a lot of time & effort if followed faithfully & w/ full amounts, but so delicious it’s worth getting right. Made a day ahead (reheated for serving), but so yummy when I sampled for taste I ended up eating a whole bowl. Fantastic balance of flavors. One tbsp of soy sauce was plenty, glad I started there as recipe suggests. Makes healthy serving, easily for 6-8 (even w/ a “sampling” chef). Lot of liquid, so you might want to cook some off or remove some for serving.
Ces
Skipped broth! I know, sacrilege, but I didn't have time. Sautéed sliced mushroom, onion, & red pepper flakes in olive oil until soft, added collard greens (one VERY large bunch) and paprika, mixing over high heat until everything was covered in oil. Added 1.5ish tbsp soy sauce, and 1/4 scant c vegetable broth, so there was fluid for the greens to cook in but not too much. Sprinkled salt. Cooked covered till greens really wilted down, but weren't disintegrating. Time: ~20 min, chopping included.
Mike Sedita
It's absolutely delicious actually just adding a little fennel
brown_bear
Great recipe. I have made it a couple times already. I added rice and roasted tofu to make into a more hearty and fulling vegetarian meal.
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