Smoked paprika and liquid smoke add a robust flavor to the collard greens in this vegetarian recipe, and are an excellent way to infuse smoky flavor without adding smoked ham or bacon.
1 tablespoon grapeseed oil*
1 medium onion, chopped
2 bunches collard greens, leaves chopped, stems discarded
Kosher Salt, to taste
1 teaspoon smoked paprika
2 teaspoons cider or white wine vinegar
2 cups chicken or vegetable stock
1/2 teaspoon liquid smoke
*Grapeseed oil is interchangeable with any oil you have available.
1. Heat the grapeseed oil in a medium pot over medium-high heat. Add the onions and cook, stirring occasionally until translucent, about 4-7 minutes.
2. Add the collard greens, sprinkle some salt over them, cover and let steam for 5 minutes.
3. Add the smoked paprika, cook for another minute, then add the cider vinegar, and stock & liquid smoke. Cover and cook over low heat for 40 minutes or until very tender.
Recipe courtesy of Charmaine Jones, MS, RDN, LDN and Owner of Food Jonezi.
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