About This Recipe
This recipe is a very traditional collard greens recipe, passed down through three generations: My grandmother, my mother, and myself. We’ve each added our own little twist to it. The things I’ve added help make this more of a plant-based, vegan recipe.
Collards are powerfully rich in vitamins (A, B-6, C, and K) and minerals (calcium, iron, folate, and magnesium), and great for bone health. They’re also high in choline, an essential precursor to compounds your body makes to regulate everything from cellular integrity to mood and memory. The mushrooms, broth, garlic, and apple cider vinegar elevate this nourishing side dish.
- 1½ Tbsp (22 ml) sunflower oil
- 1 yellow onion, medium dice
- 4 garlic cloves, minced
- 2 (24 oz / 680 g) bunches collards, washed and cut into medium (2 in / 5 cm) slices
- 2 Tbsp (30 ml) apple cider vinegar
- 4 cups (945 ml) vegan chicken broth (such as Better Than Bouillon)
- 1⁄2 cup (36 g) sliced shiitake mushrooms
- Edible flowers, for garnish
- Salt, to taste
- Red chile flakes, to taste
Step 1In a large pot or Dutch oven, heat the oil over medium. When the oil is hot and shimmering add the onions and sweat until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds.
Step 2Add the collards, apple cider vinegar, and broth. Bring to a boil, reduce the heat and simmer, covered, until the collards are tender and dark green, 25 to 30 minutes. Add the sliced mushrooms and cook until soft, 5 to 10 minutes.
Step 3Remove from the heat, plate, and garnish with flowers. Add salt and red chile flakes as needed.
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