Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Spring 2019


Ingredient Checklist


Instructions Checklist
  • Combine broth, paprika, cumin, salt, and crushed red pepper in a small saucepan; bring to a simmer. Cook for 1 minute. Set aside and keep warm.

  • Heat oil in a large pot over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until browned and tender, 4 to 6 minutes. Add 2 Tbsp. of the broth mixture to the pan and cook, scraping the bottom of the pan to loosen any browned bits, for 1 minute more.

  • Stir in collard greens, a few handfuls at a time. Cook, stirring frequently and gradually adding the broth mixture, a few tablespoons at a time, until the greens are tender and the broth mixture is incorporated, about 10 minutes. Reduce heat to medium if the mixture starts to boil too vigorously.

  • Stir in vinegar, hot sauce, and pepper; cook for 1 minute.


Tip: If you can't find prechopped collard greens, you can use 1 lb. whole collard greens, trimmed and coarsely chopped. You can also substitute chopped kale.

Nutrition Facts

119.7 calories; protein 4.5g 9% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 6g 24% DV; sugars 1.9g; fat 7.7g 12% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 5954.9IU 119% DV; vitamin c 41.9mg 70% DV; folate 151.4mcg 38% DV; calcium 277mg 28% DV; iron 1mg 6% DV; magnesium 40.3mg 14% DV; potassium 384.4mg 11% DV; sodium 226.7mg 9% DV.