The collards are stripped of their centre ribs and sliced into ribbons, then braised in vegetable broth with onion, both peppers and garlic.
Red pepper flakes and smoked paprika carry the heat and smokiness instead of meat: there is no sausage, ham hock, black-eyed pea or potato in this pot.
How to Make It
Greens prepared
Wash the collards thoroughly, remove the tough center ribs and slice the leaves into ribbons.
Aromatics
Heat the olive oil in a large pot over medium heat. Cook the onion and peppers for 5 minutes, then add the garlic, red pepper flakes and smoked paprika for 30 seconds.
Braised
Add the collards, vegetable broth, vinegar, brown sugar, salt and black pepper. Bring to a simmer, cover partially and cook 45 to 50 minutes, stirring occasionally, until the greens are tender.
Adjusted
Uncover for the final 5 minutes if the pot liquor is too thin. Taste and adjust salt or vinegar before serving.
Four Phases, One Pot
Most of the time is unattended.
Stage 1 of 4
Prep
Steps 1–1 of 4
Leaves washed, ribs removed, sliced into ribbons.
- Greens preparedWash the collards thoroughly, remove the tough center ribs and slice the leaves into ribbons.
Stage 2 of 4
Aromatics
Steps 2–2 of 4
Onion and peppers softened, then garlic, flakes and paprika.
- AromaticsHeat the olive oil in a large pot over medium heat. Cook the onion and peppers for 5 minutes, then add the garlic, red pepper flakes and smoked paprika for 30 seconds.
Stage 3 of 4
Braise
Steps 3–3 of 4
Collards, broth, vinegar, sugar and seasoning, partly covered 45 to 50 minutes.
- BraisedAdd the collards, vegetable broth, vinegar, brown sugar, salt and black pepper. Bring to a simmer, cover partially and cook 45 to 50 minutes, stirring occasionally, until the greens are tender.
Stage 4 of 4
Adjust
Steps 4–4 of 4
Uncovered briefly if needed, then salt and vinegar to taste.
- AdjustedUncover for the final 5 minutes if the pot liquor is too thin. Taste and adjust salt or vinegar before serving.
Ingredient Notes
- Collard greens
- Two large bunches, about two pounds before trimming.
- Smoked paprika and red pepper flakes
- Half a teaspoon and one teaspoon — the smokiness here is a spice, not meat.
- Cider vinegar
- Two tablespoons, with a teaspoon of brown sugar.
Success Tips
- Wash the leaves in several changes of water; collards hold grit.
- Stack and roll the leaves to slice ribbons quickly.
- Uncover for the last five minutes if the pot liquor is thin.
Why This Recipe Works
- Removing the tough centre ribs keeps the leaves tender.
- Blooming the flakes and paprika in oil spreads the heat evenly.
- Forty-five minutes of simmering is what softens collards properly.
- Cider vinegar and a little brown sugar balance the bitterness.
Serving Ideas
Serve hot with some of the pot liquor spooned over, and cornbread alongside.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days; reheat to 165°F.
Frequently Asked Questions
Is there smoked meat in this?
No, this version is meatless; smoked paprika provides the smokiness.
Are there black-eyed peas or potatoes?
No, neither is in this recipe.
