Vegetarian Collard Greens

  • 2 lbs. collard greens
  • 4 -5 garlic cloves, minced
  • 1 large onion, chopped
  • 3 cups vegetable stock
  • 1 teaspoon salt (to taste)
  • 1 teaspoon smoked sweet paprika
  • 1⁄2 cup apple cider vinegar

Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat until all the greens are done, and add to a large pot.

Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

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