Smoky Collard Greens Recipe | Yummly

Smoky Collard Greens

Bianca: "Amazing taste , I did add a tablespoon of raw bro…" Read More
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  • 1 yellow onion (large, halved and thinly sliced)
  • 1/2 teaspoon crushed red chile flakes (or to taste)
  • 3 cloves garlic (chopped)
  • 1 1/2 pounds collard greens (thick stems removed, leaves sliced 2 inches wide and rinsed)
  • 1/3 cup red wine vinegar
  • 1 tablespoon smoked paprika (pimentón)
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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    NutritionView More

    Sodium4% DV90mg
    Fat0% DV0g
    Protein6% DV3g
    Carbs4% DV12g
    Fiber24% DV6g
    Calories60Calories from Fat
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat
    Total Carbohydrate12g4%
    Dietary Fiber6g24%
    Vitamin A200%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Bianca 4 months ago
    Amazing taste , I did add a tablespoon of raw brown sugar and the family LOVED it.
    Amy K. 4 months ago
    Delicious! Very easy to make, but does take a little time for the actual simmering and cooking. Next tine I might use a little less paprika. I will definitely make this again!
    Jayme Theriault 7 months ago
    Very tasty. I can see how some would say too acidic but I liked it. I used 2 bunches of collards, but next time will use 4 bunches. Paired with savory sweet potato mash with miso butter!
    Greetings 7 months ago
    Started to follow the recipe, then quadrupled the spices, used vegetable broth instead of water and dumped in a whole can of black beans with the liquid. Served it before all the liquid was gone with some oven baked siracha and pepper jack grilled cheese sandwiches.
    Melissa M. 7 months ago
    This was so flavorful.
    Benjamin a year ago
    This was great! Only four stars because: a.) I didn’t let it cook as long and b.) I added a splash of male syrup. Then it was perfect!
    Mary Nolan 2 years ago
    perhaps a little too much acid.
    Sarah G. 4 years ago
    This is a great, easy, vegetarian recipe for collard greens. Someone who smelled a batch I made thought it was made with pork, but that was just the smoked paprika, which is now always in my pantry.
    Q W. 5 years ago
    I actually enjoyed the recipe and I've been using it for every holiday. I make a spicier version with salt pork for flavor. I take the olive oil in the pot and slowly fry the strips of salt pork. Remove the meat and continue the recipe. You crumble the pork and readd it after you wilt the collards down. The chicken stock is the key to flavor; way better than water. That's the secret!!