Description
These vegetarian collard greens do away with pork in favor of shiitake mushrooms and smoked paprika for a similar hit of umami.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 6 ounces shiitake mushrooms, stemmed and sliced
- Fine sea salt and freshly ground black pepper, to taste
- 4 medium garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1 pound collard greens, stemmed and roughly chopped
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
- Heat 2 tablespoons oil in a large heavy-bottomed pot over medium heat. Add the mushrooms with a pinch of salt and cook until golden brown, stirring occasionally, about 8 minutes.
- Add 4 sliced garlic cloves, 1 teaspoon paprika, and 1/2 teaspoon chili flakes, and cook for 30 seconds.
- Stir in the collard greens, and season with 1/4 teaspoon salt and a few grinds of pepper. Toss to coat in the mushroom mixture and cook until the collards are bright green and starting to wilt, about 1 minute
- Add 1/2 cup water and cover tightly with a lid. Reduce the heat to low and cook until the collards are totally collapsed and dark green, stirring occasionally, 25 to 30 minutes.
- Turn the heat off and add a squeeze of lemon juice. Taste and adjust the seasonings, if needed.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 70
- Fat: 5.2 g
- Carbohydrates: 5 g
- Fiber: 2.5 g
- Protein: 2.5 g
