Heart Smart Collard Greens
Transform your next meal with these "Heart Smart Collard Greens"—a delicious and healthy take on a soul food classic! Perfectly tender and bursting with flavor, this nutrient-packed recipe combines fresh collard greens, aromatic garlic, and smoky paprika for a dish that’s as good for your heart as it is for your taste buds. Simmered in low-sodium vegetable broth and brightened with a splash of apple cider vinegar, these greens offer a savory tang with a subtle heat from optional red pepper flakes. Quick and easy to prepare in under an hour, they make a fantastic side dish or can be served over quinoa or brown rice for a wholesome, plant-based main. Packed with vitamins, antioxidants, and heart-friendly olive oil, this recipe is a must-try for clean eating enthusiasts and comfort food lovers alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 bunch fresh collard greens
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Thoroughly rinse the collard greens under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Remove the tough stems from the collard greens by slicing along both sides of the center rib. Discard the stems and stack the leaves together.
Roll the greens into a tight cylinder and slice them into thin strips, about 1/2 inch wide. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
Add the sliced collard greens to the pot and toss to coat in the oil, onion, and garlic mixture.
Pour in the vegetable broth, apple cider vinegar, smoked paprika, and red pepper flakes if using. Stir to combine.
Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the greens are tender but not mushy.
Taste and adjust seasonings as needed. Serve warm as a side dish or over a bed of quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
