2 bunches collards, (ribs removed and chopped roughly)
1 yellow onion, (diced)
2 celery stalks, (chopped)
3 garlic cloves, (minced)
4 cups unsalted vegetable broth
1 cup wild or portabella mushrooms, (chopped)
½ tsp salt
¼ tsp fresh ground black pepper
¼-½ tsp liquid smoke, (optional)
splash apple cider vinegar to taste, (optional)
Method
Add 1 cup vegetable broth to large stock pot with onion, celery, garlic, chopped mushrooms, salt and pepper. Simmer on medium heat for about 10 minutes to allow flavor to develop.
Toss in chopped collards along with remaining 3 cups vegetable broth. Turn heat to medium-low and let simmer for at least ½ hour, keeping an eye on the level of broth. Stir occasionally to distribute onions and mushrooms and celery evenly.
(Optional) When collards have reached a soft consistency, but not mushy, add liquid smoke. Stir for 5 more minutes. Use 1/4 tsp is less smokey taste is preferred. Be careful not to add too much, a little goes a long way.
(Optional) For a traditional southern flare, splash apple cider vinegar on the greens just before serving, but not too much so as not to overpower. If saving "pot likker" (the cooking liquid of the greens), do this after pot likker is drained from greens.
Drain the greens, saving the pot likker if desired.
(Optional bonus) Use the pot likker to create a nice mushroom gravy. Create a simple roux from white flour and water, premixed in a cup to prevent clumping. Add this to the pot likker to desired consistency over low heat. Serve over the oat loaf.
