Best Lemony Sauteed Collard Greens With Smoked Paprika Recipes

SMOKY VEGETARIAN COLLARD GREENS

Smoky Vegetarian Collard Greens image

Smoky, spicy, and delicious for omnivores and herbivores alike.

Provided by dinocakes

Categories Side Dish Vegetables Greens

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
½ white onion, diced
2 cloves garlic, chopped
1 bunch collard greens, stems removed and leaves torn into bite-size pieces
½ teaspoon red pepper flakes
2 cups vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon liquid smoke flavoring
¼ teaspoon smoked paprika

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.5 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 3 g

BILLY'S FAVORITE SMOKY COLLARD GREENS

Billy's Favorite Smoky Collard Greens image

Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.

Provided by shaggy

Categories Side Dish Vegetables Greens

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste

Steps:

Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 16.1 g, Fat 5.2 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 33.2 mg, Sugar 6.5 g

TASTY COLLARD GREENS

Tasty Collard Greens image

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

Provided by ANADRI

Categories Side Dish Vegetables Greens

Time 2h30m

Yield 10

Number Of Ingredients 7

Ingredients

¼ cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes

Steps:

Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 10.6 g, Cholesterol 22.7 mg, Fat 7.9 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 688.7 mg, Sugar 1.4 g

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Sautéed Greens With Smoked Paprika for Two image

Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.

Provided by Melissa Clark

Categories vegetables, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 large garlic clove, thinly sliced
Kosher salt and black pepper
1/4 teaspoon smoked paprika
1 small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups)
1/4 cup turkey, chicken or vegetable broth, or use water, plus more as needed
Lemon wedges, for serving (optional)

Steps:

Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.