Whole Food, Plant-Based Recipe Southern-Style Collard Greens with Smoky Mushrooms

Recipe courtesy of Chef Brandy Cochrane, PPMNY Culinary Educator

Hearty collard greens and smoky mushrooms create a comforting, low-potassium plant-based dish. Watch a cooking demo of this recipe here.

Yield: 8 servings
Prep: 10 min, Cook: 25 min, Total: 35 min

Ingredients

  • 8 cups collard greens, stems removed and chopped

  • 4 oz white or oyster mushrooms, sliced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional)
  • ¾ tsp liquid smoke
  • ½ cup low-sodium vegetable broth or water, plus more if needed
  • 1 tsp lemon juice
  • Salt-free seasoning to taste
  • 1 T garlic powder

Instructions

1. Blanch the collard greens in boiling water for 30 seconds, then rinse with cold water and drain well.
2. Using a non-stick pan over medium-high heat, dry sauté the mushrooms until golden and crispy, about 6-8 minutes. Season with onion powder, liquid smoke and garlic powder. Remove and set aside.
3. In the same pan, add the diced onion and minced garlic with a splash of vegetable broth or water. Cook until onions are translucent, about 4-5 minutes.
4. Add the collard greens, smoked paprika, onion powder, black pepper, and crushed red pepper flakes. Stir to combine.
5. Pour in the vegetable broth or water and the liquid smoke. Cover and simmer on low heat for 10-15 minutes until the greens are tender. Add more liquid as needed to prevent drying.
6. Stir the crispy mushrooms back in. Add lemon juice and adjust seasoning with salt-free spices or a small pinch of salt if desired.