This recipe comes with a glowing recommendation from Elizabeth, one of our CSA members. She used a sweet paprika along with the greens and a Walla Walla-variety onion from her CSA box.
1/4 cup olive oil
1 medium Walla Walla onion
1 teaspoon paprika
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches) or other sauteeing greens, such as kale
3 tablespoons coconut vinegar or apple cider vinegar
Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.
We thank BonAppetit.com for this recipe.
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