WIC Works Resource System
U.S. Department of Agriculture
Bypassing saturated fat to prepare greens doesn’t mean bypassing flavor! This delicious and nutritious recipe contains iron, vitamins K, A, and C, and fiber, has tons of flavor and is vegan and vegetarian-friendly! Using spices is a great way to cut back on added salt and add lots of flavor. Ask your kids to help tear the greens and measure everything out before cooking.
Ingredients
3 T vegetable oil
1 onion (chopped)
2 clv garlic (minced)
1 1⁄2 T smoked paprika
1⁄2 t black pepper
1 t salt
6 c collard greens (or other greens, chopped)
2 c water (or chicken or vegetable broth)
1 T white vinegar
Yield amount
4 ServingsPreparation time
5 minutes
Cooking time
20 minutes
Total time
25 minutes
Instructions
- Wash hands and then rinse collard greens before getting started.
- In a large pot, heat oil over medium heat. Once hot, cook onions for 2 minutes, or until they start to soften. Add garlic and cook for another minute.
- Once you can smell the garlic, add the smoked paprika, pepper, and salt and stir to combine. Cook for another minute.
- Add the greens, broth or water, and vinegar. Bring to a boil and then cover and turn the heat to low.
- Cook for 15-20 minutes, or until the greens are tender. Enjoy immediately or keep warm until serving.
Notes
Add some spice by adding a dash of cayenne pepper or some crushed red pepper flakes.
Serve this as a side dish or mix in beans, tofu, chicken, or fish to serve as a main dish.
If you’re watching your sodium intake, use water or try a low sodium broth.
Equipment you’ll need:
- Knife
- Cutting board
- Measuring cups and spoons
- Large pot with lid
- Spoon