Yankee Collards
Brighten up your dinner table with Yankee Collards, a delicious twist on a Southern classic! This comforting side dish balances tender collard greens with tangy apple cider vinegar, smoky paprika, and a touch of sweetness from light brown sugar. Simmered to perfection in a flavorful vegetable broth, these collards are studded with aromatic garlic and onions, creating a beautifully layered taste with every bite. Ready in under an hour and packed with bold, vibrant flavors, this dish is a perfect plant-based accompaniment to your favorite main course or holiday spread. Easy to prepare and brimming with wholesome ingredients, these Yankee Collards are a must-try addition to your repertoire of greens recipes.
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Recipe Information
Ingredients
- 2 bunches collard greens
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 4 cloves garlic
- 1 medium onion
- 4 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Rinse the collard greens thoroughly under cold water to remove any grit or dirt. Cut out the tough central stems and roughly chop the leaves into bite-sized pieces.
Peel and finely mince the garlic cloves. Peel and dice the onion.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it begins to turn translucent.
Add the minced garlic and smoked paprika to the pot. Stir continuously for 1 minute to release the flavors, being careful not to burn the garlic.
Gradually add the chopped collard greens to the pot, stirring to coat them in the fragrant onion and garlic mixture. It may take a few additions as the greens will wilt down.
Pour the vegetable broth into the pot, ensuring the greens are mostly submerged. Stir in the apple cider vinegar, light brown sugar, salt, black pepper, and red pepper flakes.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir occasionally to ensure even cooking.
Taste the collards and adjust seasoning with additional salt, black pepper, or vinegar if desired.
Once the greens are tender and flavorful, remove from heat. Serve hot as a side dish, garnished with additional red pepper flakes if desired.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 37.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1279 mg | 98% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2987 mg | 64% | |
*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.
