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Ingredients

  • 2 pounds of collard greens, washed and finely chopped
  • ¼ cup extra-virgin olive oil
  • 1 onion, chopped
  • 4-8 garlic cloves, minced
  • 2 tablespoon smoked paprika
  • 1 teaspoon liquid smoke, (optional) 
  • 2 tablespoons nutritional yeast, (optional) 
  • 1 teaspoon sea salt, pink Himalayan salt, Kosher salt, or smoked salt  
  • 2-3 cups of water, or vegetable broth 
  • 1 teaspoon red pepper flakes (or ½ teaspoon cayenne pepper) 
  • Black pepper to taste

    Directions

    1. Coat a large deep skillet or pot with oil.  

    1. Sauté onions until almost tender over medium heat and then add in garlic.
    2. Cook until onion and garlic are fragrant, about 2-3 minutes. 4. Add in vegetable broth.
    3. Season broth with salt, smoked paprika and pepper. 6. Taste and adjust the seasonings if needed. Make sure it’s to your liking because this is how your greens will taste.  7. Bring to a simmer and reduce heat. 
    4. Add in the greens. Green will wilt down as they cook. 9. Simmer for about 1 hr. Do not boil.
    5. Add more vegetable broth if needed.
    6. May need more or less time so be sure to check them after 30-45 minutes.
    7. When done, greens will be dark green, tender and will not have a raw taste.
    8. Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.
    9. Enjoy!

     

     

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