Collard Greens With Mushrooms

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 6 ounces oyster mushrooms, stems trimmed and sliced

  • 2 quarts hearty vegetable stock

  • 1 small yellow onion, sliced into 2-inch lengths

  • 1/2 teaspoon smoked paprika

  • 1 bunch collard greens, woody stems trimmed and leaves cut into thick ribbons

  • Kosher salt and freshly ground black pepper

  • Apple cider vinegar, to taste (optional)

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon 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.

  2. 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 tbsp olive oil.

  3. Add vinegar to taste, if desired, then serve.

Haley Smith