- 1 large bunch of collards
- 5-8 cloves of garlic
- 1 white or yellow onion
- 1 cup dried chanterelles (or other dried mushrooms like shiitake, but for black trumpets or porcini, use 1/2 cup due to stronger flavor)
- 2 red Pimiento de Padron peppers (or other mildly spicy red pepper)
- 1-2 small sweet red peppers (or Anaheim)
- 2 Tb tomato paste
- 1/2 c apple cider vinegar
- water, to cover
- salt, to taste
- Prepare the collards by cutting out the thick ribs. Reserve the ribs for broth or to chop into fine dice to cook as a separate dish. Roll up the leaves lengthwise and cut off 1/4" - 1/2" strips.
- Place all collards into pot and cover with water, turn on high heat.
- Add vinegar.
- Fine dice half onion, thin slice remaining half and add to pot.
- Crush dried mushrooms in your hands to break up large pieces before adding to the pot, along with finely minced peppers and tomato paste.
- Bring to a boil, add water as necessary and then reduce to simmer until broth is thickened. You can serve with a slotted spoon (reserving the broth for other uses) or cook down until there is nearly no broth left (more goodies on the greens).