Vegan Southern-style collard greens with mushrooms from Serious Eats

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Notes about this recipe

  • rionafaith on April 04, 2017

    I actually used a homemade bone broth for this, so mine wasn't vegan, but I'm sure this would be just as good with a really good veggie stock. I added 4 cloves of garlic (couldn't believe there wasn't any listed among the ingredients!) and I would double the paprika next time as it was very subtle. I didn't add the extra oil at the end and didn't miss it. Served with homemade hot pepper vinegar instead of cider vinegar.

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