Quick collard greens are an underrated leafy green vegetable that is a nutritional powerhouse. Dark greens, like collards, provide an important non-dairy source of calcium to our bodies that we don’t get from dairy. These collard greens are inspired by my friend Nancy who introduced me to how good they are! Since collards have a tendency to be more bitter, you can pair this side dish with sweet foods or potato salad. You could even toss some in a tofu scramble, it’s delicious!
1 lb. finely chopped collard greens, washed
1 Tbsp. avocado oil
1/2 cup yellow onions diced
3 large garlic cloves, minced
1 medium tomato
1/2 tsp. smoked paprika
2 sprigs thyme
1/2 tsp. Himalayan salt
1 cup vegetable broth
1 tsp. apple cider vinegar
- In a large saucepan on medium-high heat, sauté onions and cook 3 minutes. Stir in garlic and cook 1 minute more.
- Combine the tomatoes, smoked paprika, thyme, and salt in pot and cook 2 minutes. Add collard greens and cook until wilted. Pour in vegetable broth and apple cider vinegar, cover and reduce heat to low, simmering 30 minutes.
- Serve warm.
Chef’s tip: For more of a smoky flavor, add a drop or two of smoked flavoring.