|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|
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.
are an excellent source of iron, magnesium and B6