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Smoky Collard Greens

Serves 4 to 6
Time 1 hr
Collard greens are traditionally paired with smoked meats and braised low and slow for a rich, dark mess o’ greens. This meatless version preserves the deep, smoky flavor and meltingly soft texture with smoked paprika and a long braise. Add hot cooked beans to these greens for a delicious vegetarian meal.
Ingredients
  • 1 large yellow onion, halved and thinly sliced
  • 1/2 teaspoon crushed red chile flakes
  • 3 cloves garlic, chopped
  • 2 (3/4-pound) bunches collard greens, thick stems removed, leaves sliced 2 inches wide and rinsed
  • 1/3 cup red wine vinegar
  • 1 tablespoon smoked paprika (pimentón)
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method

Heat a large high-sided skillet over medium-high heat.

When the pan is very hot, add onion and stir constantly for 2 minutes.

Add 2 tablespoons water, chile flakes and garlic; cook for 3 minutes, stirring often.

When onion is starting to turn translucent, slowly add greens with water still clinging to the leaves, stirring often until wilted, about 5 minutes.

Add vinegar, paprika, salt, pepper and 2 cups water.

Bring to a boil and then reduce heat to a simmer.

Cook uncovered until the pan is nearly dry and collard greens are very tender, 40 to 45 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large yellow onion, halved and thinly sliced
  • 1/2 teaspoon crushed red chile flakes
  • 3 cloves garlic, chopped
  • 2 (3/4-pound) bunches collard greens, thick stems removed, leaves sliced 2 inches wide and rinsed
  • 1/3 cup red wine vinegar
  • 1 tablespoon smoked paprika (pimentón)
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper