Collards cook super quickly in this flash-steam method. Onion, mushrooms and tamari add robust flavor and paprika gives a touch of spicy sweetness.


  • 1 cup shiitake mushrooms, trimmed and sliced
  • 1/4 onion, diced
  • Water for deglazing
  • 1 bunch collard greens, trimmed and chopped
  • 1 tablespoon tamari
  • 1 1/2 teaspoons paprika


Cook mushrooms and onion in a dry skillet over medium-high heat until they start to stick, then add about 2 tablespoons water to deglaze the pan. Continue cooking and stirring, adding a splash of water when mushrooms and onion start to stick, until onion turns translucent and starts to brown a bit, about 8 minutes.

Add another splash of water if needed, then pile collards on top of mushrooms and onion. Add tamari and paprika and use tongs to toss everything together. Continue cooking, tossing frequently with tongs, just until collards turn bright green, 1 to 2 minutes. If the collards start turning a dull green, you’ve cooked them too long.