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
Southern Style Collard Green’s
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.