There’s something so comforting about a bowl of collard greens and mushrooms.
When I first created this recipe, I wanted a dish that had depth, comfort, and just the right balance of savory and sweet flavors.
What I ended up with was a dish that I now crave on repeat.
Collard greens and mushrooms pair well together because the mushrooms add a rich, almost meaty texture, while the collards soak up all the seasonings and flavors in the pan.
The result is a bowl that feels grounding and delicious, and it works just as well as a side dish as it does piled high over a bed of rice or quinoa.
Why You’ll Love This Collard Greens and Mushrooms Recipe
This isn’t your average pot of greens.
The oyster mushrooms give it a meaty texture, similar to my smoked turkey collard greens.
The collard greens come out tender without being mushy, and the seasonings make the whole dish taste delicious.
It’s cozy, comforting, and naturally plant-based, making it a win no matter who you’re cooking for.
Ingredients For Mushrooms and Collard Greens
Here’s what goes into this recipe.
Oyster mushrooms: Torn into pieces. Feel free to use any other type of mushroom. Shiitake is an excellent alternative.
Collard greens: They hold up beautifully to simmering without losing their bite. However, you can always substitute with kale if you prefer.
Olive oil: Just enough to sauté everything.
Onion: Make sure you dice or slice it.
Garlic: I recommend fresh garlic for the best flavor.
Seasonings: I used a combination of paprika, cinnamon, Maggi stock cubes, red pepper flakes (optional), salt, and black pepper
Coconut aminos: It’s a lighter alternative to soy sauce, but feel free to still use soy sauce or tamari.
Vegetable broth: You can substitute with chicken broth or beef broth.
How to Make Collard Greens and Mushrooms
Step 1: Sauté the aromatics and cook the mushrooms
Heat olive oil in a large skillet over medium heat. Add the onion and cook until it softens and turns golden, about 5 minutes.
Stir in the garlic and let it cook for about a minute until fragrant.
Add the oyster mushrooms in a single layer and let them sear without stirring for a few minutes so they develop golden edges.
Stir and cook for another 3 minutes until tender, then pour in the coconut aminos to coat the mushrooms.
Sprinkle in paprika, cinnamon, and crumbled Maggi cubes. Add salt and black pepper, then stir until the mushrooms and onions are coated in the seasoning mix.
Step 2: Add the collard greens and simmer until tender
Stir in the collard greens and optional red pepper flakes.
At first, the pan will look full, but the greens will wilt down quickly once they start to cook.
Toss well so every ribbon of collard is coated with flavor.
Pour in the vegetable broth, cover, and reduce the heat to medium-low.
Let the greens simmer for about 15 to 20 minutes, stirring occasionally, until they’re tender but not mushy.
Step 3: Serve and enjoy your collard greens and mushrooms
Remove the lid, give everything a final stir, and adjust the seasoning if needed.
Serve warm as a side or enjoy it as the main dish over rice, quinoa, or cornbread.
Variations
This recipe is customizable, allowing you to adjust it according to your preferences.
Swap oyster mushrooms for cremini or shiitake if that’s what you have on hand.
Add a splash of coconut milk toward the end for a creamier texture. Or, for more protein, stir in cooked beans or lentils during the last few minutes of cooking.
Serving Suggestions
This dish is versatile. I love it as a side alongside roasted chicken or fish, but it’s equally satisfying as a plant-based main.
Spoon it over rice or quinoa for a wholesome dinner, or serve it with cornbread to soak up all the broth.
If you’re meal prepping, it reheats beautifully for lunches throughout the week.
Storage Tips for Your Collard Greens and Mushrooms
Leftovers can be stored in the fridge for up to four days in an airtight container.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed to bring the collards back to life.
This dish also freezes surprisingly well. Just let it cool completely before freezing, and thaw overnight in the fridge before reheating.
If you enjoyed this dish and want a similar vegan recipe, my sweet potato collard greens is a great choice!
Collard Greens and Mushrooms
Ingredients
- 8 oz oyster mushrooms - torn into bite-sized pieces for meaty texture
- 1 bunch collard greens - stems removed and leaves sliced into ribbons
- 2 tbsp olive oil
- 1 onion - medium, diced
- 3 garlic cloves - minced
- 1 tsp paprika
- ¼ tsp ground cinnamon
- 2 maggi cubes - or any stock cubes crumbled for depth
- 1 tbsp coconut aminos
- ½ tsp red pepper flakes - optional
- 1 cup vegetable broth
- Salt - to taste
- black pepper - to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and golden, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Add the oyster mushrooms in a single layer. Let them sear undisturbed for 2–3 minutes to develop golden edges. Stir and cook another 3 minutes until tender. Pour in coconut aminos and toss to coat.
- Sprinkle in paprika, cinnamon, crumbled Maggi stock cubes, salt, and black pepper. Stir well so the mushrooms soak in the flavors.
- Stir in collard greens and optional red pepper flakes. Toss to coat with the seasoning.
- Pour in the vegetable broth, cover, and reduce heat to medium-low. Let simmer for 15–20 minutes, stirring occasionally, until collards are tender but not mushy.
- Taste and adjust seasoning if needed. Serve warm as a side dish or over rice, quinoa, or cornbread.
2 Responses
Very good recipe and excellent instructions turned out a delicious meal. Instead of the cubes, a mix of dry herbs and spices, including some seaweed flavored the mushrooms (crimini and shiitake on hand here) and broth.
This was goood.