According to my esteemed colleague, Dr. Linda Bradley, who had the vision and inspiration to purchase and prepare 10 pounds of collards for a vegan Christmas dish, her entire family ate every morsel!  Here’s the recipe:

1/8 cup vegetable broth OR olive oil (to sauté mushrooms and onions)

1 large yellow onion (equivalent to 1 1/2 cups, chopped)

1 cup sliced button mushrooms

6 cloves garlic, sliced thin

1 1/2 teaspoons chipotle in adobe (Comes in a small can.  Use 1/2 chipotle plus 1/2 tsp. of sauce. Don’t use the whole can, it’s too spicy.  For more heat, use one whole chili.  Save the rest in the refrigerator or freezer.)  

1/8 cup cider vinegar

8 teaspoons smoked paprika, divided

1 1/2 teaspoons soy sauce

1/2 cup vegetable stock (homemade or store-bought)

2 tablespoons blackstrap molasses

5 pounds (equivalent to 4-5 bunches) collard greens, washed clean, sliced from the stem, and rough chopped.

salt and pepper to taste

In a large pot, heat broth or oil on medium, add onions and mushrooms, and sauté 6-7 minutes until onions are wilting.  Add garlic, and cook 2 more minutes.  Stir in chipotle, 5 teaspoons of paprika, vinegar, soy sauce, vegetable stock and molasses.

Stir in the collard greens, one-third at a time, pushing them down into the pot as they begin to wilt.  Stir occasionally, cover, and cook for 45 min.  Then add the remaining paprika, salt, and pepper, and cook 5-10 more minutes.  

In
the words of Dr. Bradley, “Your grandmother would love it.”

P.S. If you’re only cooking for one or two, don’t hesitate to cut this recipe in half, or even quarters.

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