Smoked paprika and a splash of apple-cider vinegar enhance slow-cooked greens—no bacon fat necessary.
- 1/4 cup olive oil
- 2 medium yellow onions, thinly sliced
- 1/4 cup fresh garlic, thinly sliced
- 2 tsp crushed red-pepper flakes
- 2 tbsp smoked paprika
- 2 tbsp apple-cider vinegar
- 5 lbs collard greens
1. In a large pot over medium heat, heat oil. Sauté onion until translucent, 3 minutes. Add garlic and red-pepper flakes and season with salt (preferably Kosher); cook for 2 minutes. Add paprika and cook for 2 minutes. Add vinegar and 2 cups water. Bring mixture to a boil; reduce heat to simmer, 10 minutes.
2. Working in batches, roll a stack of several collard leaves tightly like a cigar, then cut each roll into 1/4-inch strips.
3. Add greens to the pot and simmer, stirring occasionally, until tender, about 30 minutes. Season with salt and freshly ground black pepper. Serve hot.
See AlsoRoot Vegetable Gratin
- Serving Size: 8
- Calories: 36
- Carbohydrate Content: 14 g
- Fat Content: 8 g
- Fiber Content: 8 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g