Classic Southern braised collards are simmered with smoked pork for a rich and meaty flavor. This vegan version re-creates all of the dish's most important qualities—a deep, rich, and savory pot likker (broth); meaty bits (in this case, mushrooms) studded throughout; and enough fat to give the collards an unctuous richness well beyond any normal pot of boiled greens. Don't discard those braising juices, either—sip, slurp, or sop them up. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2m4jXK8
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