clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Southern Style Collard Green’s

  • Author: Stephanie Bosch


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


  1. Warm oil in a dutch oven over medium heat.
  2. Sauté onion until translucent, about 7-8 minutes. Add the garlic, and sauté for about 30 seconds or until fragrant.
  3. Stir in the tomatoes, and simmer for about 3 minutes. 
  4. 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.
  5. 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. 

%d bloggers like this: