You don’t need meat for delicious collard greens! Good stock, some mushrooms, and a pinch of smoked paprika make a satisfying a pot of collards. You will find collard greens and oyster mushrooms at the market this week!
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 pound oyster mushrooms, stems trimmed and sliced
- 2 quarts hearty vegetable stock
- 1 medium yellow onion, sliced into 2-inch lengths
- 1 teaspoon smoked paprika
- 3 pounds 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 oil over medium-high heat until shimmering. Add oyster mushrooms 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 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.)
