| 10 | 70 | 26 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 1 large | Yellow onion (halved and thinly sliced) |
| 2 bunch | Collard greens (thick stems removed, leaves sliced 2 inches wide and rinsed) |
| 1/3 cup | Red wine vinegar |
| 1/2 tsp | Red pepper flakes (or to taste) |
| 3 clove(s) | Garlic (chopped) |
| 1 tbsp | Paprika, smoked |
| 1 dash | Sea salt, fine |
| 1/2 tsp | Black pepper |
| 2 tbsp | Water |
| 2 cup | Water |
1. Heat a large high-sided skillet over medium-high heat. Add onion and stir constantly for 2 minutes.
2. Add 2 tablespoons water, chile flakes and garlic; cook for 3 minutes, stirring often.
3. When onion is starting to turn translucent, slowly add greens with water still clinging to the leaves, stirring often until wilted, about 5 minutes.
4. Add vinegar, paprika, salt, pepper and 2 cups water. Bring to a boil and then reduce heat to a simmer. Cook uncovered until the pan is nearly dry and collard greens are very tender, 40 to 45 minutes.
Collard Greens
are an excellent source of iron, magnesium and B6
| Vegetables | 0.7 |
