Vegan Braised Collard Greens With Mushrooms Recipes

VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS

Vegan Braised Collard Greens With Mushrooms image

When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.

Provided by Sarah Jampel

Categories vegetables, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 large sprig rosemary
1 large sprig fresh thyme
10 ounces cremini mushrooms, halved
1 large carrot, peeled and roughly chopped
1 onion, quartered
2 stalks celery, roughly chopped
1 bay leaf
4 dried shiitake mushrooms
Kosher salt, to taste
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes
10 ounces cremini mushrooms, trimmed and sliced
1 teaspoon kosher salt
1 medium onion, sliced into ¼-inch half moons
3/4 teaspoon smoked paprika
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed, and cut into ¼-inch ribbons
1 to 2 tablespoons soy sauce, to taste
1 teaspoon maple syrup (optional)
Lemon wedges (optional)

Steps:

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.
Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
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.
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.
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.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram

BRAISED COLLARD GREENS

Braised Collard Greens image

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.

Provided by Sarah Jampel

Categories vegetables, side dish

Time 3h

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons light brown sugar
1 1/2 cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 3/4 cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into 1/4-inch ribbons
Hot sauce, for serving (optional)

Steps:

Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams

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