These Braised collard greens are 100% vegetarian, but you’d never guess. The smoked paprika gives them a wonderful smoky taste that will fool even the most dedicated carnivore into thinking you cooked them with a ham hock. Trust me, you won’t miss it.
1. Heat the olive oil in a medium pot over medium-high heat. Add the onions and cook, stirring occasionally until translucent, about 5-8 minutes.
2. Add the collard greens, sprinkle some salt over them, cover and let steam for 5 minutes.
3. Add the paprika, cook or a minute, then add the cider vinegar, and stock. Cover and cook over low heat for 40 minutes or until very tender.
Ann’s Tips and Tricks
If you can’t find smoked paprika, you can sub in chipotle powder, or add a small dried chipotle chili in whole with the stock and vinegar. It won’t be as intense a flavor, but it will still add delicious smokiness.
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