If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead. This recipe is from Sarah Kirnon of Miss Ollie’s in Oakland, CA.
Ingredients
8 servings
¼
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
-
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.
Nutrition Per Serving
Calories (kcal) 90
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 6
Dietary Fiber (g) 3
Total Sugars (g) 2
Protein (g) 2
Sodium (mg) 15
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