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.
Special Diets:
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.
Nutritional Info:
Per serving: 45 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 10g carbohydrates (4g dietary fiber, 2g sugar), 3g protein.
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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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