Sautéed Collard Greens

Sautéed Collard Greens

Collard greens are known for being the main ingredient in braised collard greens with ham, a quintessential Southern dish. In this preparation of collard greens, they are sautéed so they maintain a firmer texture than if they were braised in liquid. Incorporating smoked paprika adds a smoky barbecue flavor without the ham. 

Serves 2

Rinse 1 bunch collard greens. Tear the collard green leaves from the stems and slice the leaves into thin strips. In a sauté pan, heat 1 Tb olive oil over medium heat. Add ½ thinly sliced red onion and 1 tsp smoked paprika and cook until fragrant and the onion is translucent. Add 2 thinly sliced garlic cloves and cook until fragrant and slightly browned. Add the collard greens and 1 Tb apple cider vinegar and stir to coat the greens in the oil. Cover and cook for about 5 minutes. Serve warm with a sprinkle of red pepper flakes.