Yes, I am a Southern girl, and one of my favorite side dishes is collard greens. I love them with a little apple cider vinegar. And they aren’t just tasty – they are SO good for you! They support detoxification, they are a great source of vitamins A, C, and K (and many other nutrients), they’re rich in soluble fiber, and they have strong antioxidant properties. I almost always have some in my fridge, and this is one of my favorite ways to enjoy them! (This recipe was inspired by Whole Foods’ smoky collard greens.)
- 2 bunches collard greens, chopped
- 2 tablespoons olive oil
- 1 white or yellow onion, chopped
- 5-6 cloves of garlic, chopped
- 1/3 cup red wine vinegar
- 1 14.5 oz. can fire roasted tomatoes
- 2 cups vegetable broth
- 1.5 tablespoons smoked paprika
- 1 teaspoon ground chipotle powder
- 1/2 teaspoon red pepper flakes (or more, if you like them spicy!)
- salt and pepper to taste
- Heat the olive oil in a Dutch oven or large soup pot over medium heat.
- When the pan is hot, add onion and saute, stirring often, for a few minutes (5-7) until the onions turn translucent and begin to break down.
- Add garlic, chile flakes, and chipotle powder. Cook for 3 more minutes, stirring often.
- Add the washed greens, stirring often until the greens are wilted (about 5 minutes). You may have to add them in batches, depending on the size of your pot.
- Add red wine vinegar, salt, pepper, tomatoes, smoked paprika, and vegetable broth.
- Bring to a boil and then reduce heat to a simmer.
- Cook covered until the collard greens are very tender, 40 to 45 minutes.