| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, sliced
- 1 teaspoon sweet smoked paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper
- 1/2 cup water
- 2 1/2 pounds collard or mustard greens, about 2 large bunches, woody stems removed and washed
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
- Taste and adjust seasoning. Transfer to a serving bowl and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 10 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 820 mg |
Reviews
Very easy and full of flavor! Never made them before, but now I will!!!
Simply delicious! Easy to make. Healthy. Vegan. Love it!
This recipe is off the chain. Don’t even need any salty ham hocks or bacon! Love it !
Sooo good! Don’t miss the bacon at all
Love this vegetarian version. Make it regularly with Paula Dean’s Old Fashioned (aka Basic Meatloaf. Yum.
Collard greens were delicious! The pork roast from the same episode, not so great.
flavor was great, but cooking time was all wrong. If you look at Paula Deen’s recipe, it takes 45-60 minutes for greens to thoroughly cook, unless you have fresh young tender leaves. Very misleading and not good for cooks not familiar for collard greens.
Have sauteed a few different types of greens, but never had collard greens before. This was first time for me to both make & taste them. Easy and delicious. Excellent accompaniment to the other dishes in this episode.
I always use a ham hock. Tried this recipe for a healthier version. This recipe was fantastic! I never missed the meat! That is a big statement from a woman that was raised on southern soul food.
NEVER make these because being from NC I can buy them from lots of local restaurants (when in season) so why bother. I never felt comfortable trying to make them until now. Soooooooooo easy, sooooooooo good! Pass the vinegar and enjoy! Thanks Claire!