Southern Braised Collard Greens with Smoked Paprika and Cider Vinegar

Steps

1. Step 1

   Fill the sink or a large bowl with cold water and wash the collard greens well, swishing to loosen any grit. Strip or cut the leaves away from the thick center stems and discard the stems. Stack the leaves, roll them up like a cigar, and slice crosswise into ribbons about 1 inch wide.

   15 min

   • 2 lb collard greens
2. Step 2

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring now and then, until soft and golden at the edges, 6 to 8 minutes.

   8 min

   • 2 tbsp olive oil
   • 1 yellow onion
3. Step 3

   Add the garlic, smoked paprika and red pepper flakes and stir for about 1 minute, until fragrant. Don't let the paprika scorch.

   1 min

   • 4 cloves garlic
   • 1 1/2 tsp smoked paprika
   • 1/4 tsp red pepper flakes
4. Step 4

   Pour in the broth and add 1 tablespoon of the cider vinegar, the brown sugar and 1 teaspoon salt. Bring to a simmer, then add the collards in big handfuls, stirring each batch down before adding the next.

   5 min

   • 2 lb collard greens
   • 4 cups low-sodium chicken or vegetable broth
   • 1 tbsp apple cider vinegar
   • 1 tbsp light brown sugar
   • 1 tsp kosher salt
5. Step 5

   Cover, lower the heat so the liquid barely bubbles, and simmer until the greens are silky and tender, 60 to 75 minutes. Stir every 20 minutes or so and add a splash of water if the pot looks dry; the greens should always sit in some broth.

   1 hr 5 min, hands-off

6. Step 6

   Stir in the remaining 2 tablespoons cider vinegar, then taste and add more salt and plenty of black pepper. Serve the greens warm with some of their cooking liquid spooned over, and pass hot sauce at the table.

   • 2 tbsp apple cider vinegar
   • the rest of the kosher salt
   • black pepper
   • hot sauce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026