1. In an 8-quart stock pot bring the water and salt up to a boil. Use a paring knife, trim the leaves of the greens away from the tough stems -- simply run the knife along the stem. Roll leaves and trim into half-inch ribbons. There should be 6 to 8 cups of leaves once the green are trimmed and sliced. Blanch the leaves in salt water for 2 minutes or until the leaves turn bright green. Remove the leaves from the water into a colander to drain. Carefully discard the water down the drain; run a little cold water while pouring out the hot water to avoid damaging the plumbing.
2. Return the pot to the burner. Over high heat add the canola oil and then the mushrooms in a single layer in the bottom of the pan. Allow the mushrooms to cook undisturbed for 3 minutes or until they get some color on them. Turn the heat to low. Add the shallot, pepper, smoked salt, and garlic powder. Saute until fragrant (about 1 minute). Add the collard greens and drizzle in the honey. Toss the greens with tongs to incorporate all the ingredients. Cover and keep the greens warm over low heat until ready to serve.
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