Smoky Collard Greens
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Yellow Onion (sliced)1 tsp
Paprika (sweet smoked)1 tsp
Cayenne Pepper1 cup
Water1130 g
CollardDirections:
1
Watch how to make this recipe
2
Heat the oil in a large Dutch oven over medium-high heat
3
Add the onions, paprika, and cayenne and season with salt and pepper, to taste
4
Cook stirring occasionally, until the onions are softened, about 5 minutes
5
Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in)
6
Season generously with salt and pepper, cover with a lid and cook for 10 minutes
7
Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more
8
Taste and adjust seasoning
9
Transfer to a serving bowl and serve warm