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nonelvisA vegan recipe from Saveur I had to try, since I love collard greens. I made two small alterations to the recipe, sautéeing two thinly sliced portobellas I added back in at the very end of the cooking, and using light coconut milk. The mushrooms were a good idea, but I shouldn't have futzed with the coconut milk, despite the fat content. The final recipe needed that little bit of extra depth the full-fat stuff would have given it, though compensating with some tamari helped, as did -- interestingly enough -- vinegar. (I always add a touch to Southern-style greens, but I was surprised at how much it perked up these, too.)