1 large bunch of collard greens, washed, stems removed
2 tablespoons grapeseed (or any other neutral-flavored) oil
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 quart vegetable stock
Roll up the washed and stemmed collard greens, several at a time, into loose cigar-shaped bunches and cut cross-wise into 2-inch wide ribbons. Set aside.
Heat the oil in a large pot over medium heat. Add the diced yellow onion and cook until translucent and slightly golden, approximately 5 to 6 minutes. Add the minced garlic, smoked paprika, kosher salt, and ground black pepper. Cook for another minute or two until very fragrant.
Add the collard greens and vegetable stock. Bring to a simmer, cover the pot, and cook until the collard greens are very tender, approximately 30 minutes. Stir occasionally throughout cooking.
Season with more kosher salt and ground black pepper, if desired.
Notes and Instructions
Cooking tips/notes: This is my version of Sukuma Wiki. I like to make my greens with smoked paprika (instead of bacon) and vegetable stock. That way, the dish is vegan, but nobody will notice. If collards aren’t available, kale or turnip greens are a great substitute. Mustard greens are wonderful, too, However, keep in mind they have a much stronger bite.
Recipe and photo credit: Traci Barr