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Sautéed Collard Greens and Sweet Onion with Paprika

4.0

(5)

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Photo by Alex Lau

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Recipe information

  • Yield

    8 servings

Ingredients

1/4 cup olive oil
1 medium sweet onion, such as Vidalia or Maui, thinly sliced
1 teaspoon paprika
Kosher salt
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)
3 tablespoons coconut vinegar

Preparation

  1. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.

TagsCollard GreensLeafy GreensVegetableSideDinnerDairy FreeGluten FreeVegetarianVeganQuickEasy30 Minutes or Less5 Ingredients or FewerSauteNew YearsJuneteenthKwanzaaBon Appétit

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