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8Ingredients
60Minutes
60Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 yellow onion (large, halved and thinly sliced)
- 1/2 tsp. crushed red chile flakes (or to taste)
- 3 cloves garlic (chopped)
- 1 1/2 lb. collard greens (thick stems removed, leaves sliced 2 inches wide and rinsed)
- 1/3 cup red wine vinegar
- 1 Tbsp. smoked paprika (pimentón)
- 1/8 tsp. fine sea salt
- 1/2 tsp. ground black pepper
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium90mg4% |
Potassium310mg9% |
Protein3g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber6g24% |
Sugars1g |
Vitamin A200% |
Vitamin C90% |
Calcium20% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Rob Stone 2 years ago
Substituted white wine vinegar plus 2 tablespoons of “good” balsamic vinegar for the red wine vinegar. Used just a tiny pinch of the red pepper flakes due to wimpy guests 😀. Used chicken broth for the water. Turns out well. Our 5 year old granddaughter approved.
Sarah 3 years ago
Really good for quick greens. I used hot smoked paprika and a touch of sweet smoked paprika. Will make again when I don’t have time to do an all day greens and ham hock marathon.
Bianca 4 years ago
Amazing taste , I did add a tablespoon of raw brown sugar and the family LOVED it.
Amy Kline 4 years 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 4 years 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 4 years 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.
Benjamin 5 years 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!
Q W. 8 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!!