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
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
Serving Size
Calories
45
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.