Smokey Greens
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.
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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
½ 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. An Oldways photo.
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