Vegan Southern-Style Collard Greens With Mushrooms Recipe

• 1/4 cup plus 3 tablespoons (105ml) extra-virgin olive oil, divided
• 1 pound (450g) cremini mushrooms, stems trimmed and caps sliced
• 2 quarts (1.9L)
• , rehydrated dried mushrooms reserved
• 1 medium yellow onion (about 8 ounces; 225g), sliced into 2-inch lengths
• 1 teaspoon (4g) smoked paprika
• 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
• Kosher salt and freshly ground black pepper
• Apple cider vinegar, to taste (optional)

1. In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.
2. Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.
3. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

extravirgin olive oil, cremini mushrooms, mushrooms reserved, yellow onion, paprika, collard greens, kosher salt, apple cider vinegar

Taken from www.seriouseats.com/recipes/2017/03/vegan-southern-style-collard-greens-mushrooms-recipe.html (may not work)