Braised Collard Greens- anti-cancer recipes- cook for your life
Braised Collard Greens
Servings: 4
Prep time: 15

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.


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 bunches collard greens, leaves chopped, stems discarded
  • Salt, to taste
  • 1 teaspoon smoked paprika
  • 2 teaspoons cider or white wine vinegar
  • 2 cups chicken or vegetable stock

Nutritional Information


92 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


8 g


3 g


2 g


4 g


400 mg

*per serving

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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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