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.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time |
| 45 minutes |
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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.
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Ingredients
- 1 large yellow onion halved and thinly sliced
- 1/2 tsp red chile flakes crushed
- 3 cloves garlic chopped
- 2 bunches (3/4 lbs) collard greens thick stems removed, leaves sliced 2 inches wide and rinsed
- 1/3 cup red wine vinegar
- 1 tbsp smoked paprika
- 1/8 tsp fine sea salt
- 1/2 tsp ground black pepper
Servings: people
Units:
Instructions
- 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.
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