When I was a kid, I hated eating my greens. The only green things I would eat were canned peas and canned green beans. Kale wasn’t a thing, and I would have rather died than eat Brussels sprouts. I refused to eat broccoli or spinach and never even considered eating collard greens. My mom would make spinach out of a can, and I clearly remember gagging it down. But as it happens with many of us, my green food repertoire grew when I got older, and now I can’t get enough of them! These collards are no exception! I crave them sometimes with a big old piece of cornbread and a glass of wine!
These collards pair very well with black-eyed peas and cornbread for a true southern-style meal! I love the heat of the red pepper flakes and the smokiness of the paprika. They also pair exceptionally well with a nice Sauvignon Blanc! Enjoy!Print
Collards are cruciferous vegetables like broccoli, brussels sprouts, kale, and cabbage. They are also very nutrient dense! They are high in fiber, iron, calcium, and manganese!
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 15-oz can of diced fire-roasted tomatoes
- 2 large bunches of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)
- 2 cups vegetable stock
- 1 tsp red pepper flakes (optional, but recommended)
- Sea salt
- 2 tablespoons liquid aminos
- 2 teaspoon smoked paprika + more to taste
- Warm oil in a dutch oven over medium heat.
- Sauté onion until translucent, about 7-8 minutes. Add the garlic, and sauté for about 30 seconds or until fragrant.
- Stir in the tomatoes, and simmer for about 3 minutes.
- Add the chopped collard greens, 1/2 tsp sea salt, vegetable stock, and red pepper flakes, stir well. Reduce heat to low, and cover. Cook until tender, about 25-30 minutes.
- Remove from heat, stir in the liquid aminos and smoked paprika. Season to taste.
*If you don’t have smoked paprika you can also use 1/8 tsp of liquid smoke.