These tasty collard greens are super easy to make, and they pair well with just about anything. They have a nice acidity from the apple cider vinegar, and a nice richness from the broth and the spices. Not to mention they're incredibly healthy! Leafy greens like collards are full of magnesium, iron, potassium, and calcium, and they supply vitamins K, C, and E, among others. All vegetables are healthy, but leafy greens are the best of the best! Feel free to double this recipe if desired.
Serves: 2 to 3
- 1 bunch of collard greens
- 1 large onion, chopped
- 1 tbsp coconut oil or other healthy fat
- 1 tsp sea salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tsp apple cider vinegar
- 1/2 cup veggie broth
1. Wash and de-stem the collards. I usually just rip them out by hand, but you can also use a knife.
2. Roll up collards and cut into smaller pieces.
3. Add coconut oil to a braising pan or dutch oven. Turn heat to medium-high.
4. Once the oil has melted, add the onion. Saute for about three minutes.
5. Add collards to the pot. Stir well. Add spices, apple cider vinegar, and broth, and stir to combine.
6. Bring to a boil. Turn heat to low, put on the lid, and simmer for 45 to 60 minutes, depending on desired softness. Stir often, every ten minutes or so. If it starts to stick, add a few tablespoons of water to the pan. Enjoy!