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. Source: Diabetic Living Magazine, Spring 2019

Andrea Kirkland M.S., RD
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

120 calories; 7.7 g total fat; 1 g saturated fat; 227 mg sodium. 384 mg potassium; 10.7 g carbohydrates; 6 g fiber; 2 g sugar; 4.5 g protein; 5955 IU vitamin a iu; 42 mg vitamin c; 151 mcg folate; 277 mg calcium; 1 mg iron; 40 mg magnesium;