Michael’s Southern Collard Greens

These smoky southern collards are a delicious way to get your greens in and will make your entire house smell incredible. This recipe comes from the kitchen of our friend Michael Wallace, who is an amazing home cook as well as one of our superstar cookbook recipe testers. We love turning up the heat on our dishes, so these collard greens pack a spicy kick. If you’re not a fan of spice, you can simply cut back on the red chili pepper flakes and still enjoy the southern-comfort flavors of this dish.

Yield: 2–3 servings

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

2 tablespoons olive oil (or vegetable oil)

1 medium yellow onion, diced

3 large cloves garlic, minced

2 very ripe medium heirloom tomatoes, diced

1 large bunch collard greens, destemmed and cut into 1-inch-wide strips

¼ cup vegetable broth (or equivalent amount of vegetable bouillon and water)

1 teaspoon smoked paprika

1 teaspoon red chili pepper flakes (reduce if you don’t really love spice)

¼ teaspoon salt (plus additional to taste, if desired)

¼ teaspoon ground black pepper

1. Coat the bottom of a medium pan or pot (with a lid) with olive oil and place over medium heat.

2. Add the onion and sauté until it is tender and translucent, about 5 minutes. Stir frequently to prevent burning. (You can add a pinch of salt to draw out the liquid, which also helps the onion soften.)

3. Add the garlic and stir for about 1 minute more, until fragrant.

4. Stir in the tomatoes and cook until they are soft, about 3 minutes.

5. Add the collard greens and vegetable broth and stir well. Reduce the heat to low and cover the pot. Cook for about 15 minutes, until the greens are wilted. Stir in the paprika, red chili pepper flakes, salt, and pepper. Cover the pot again and cook for another 15 minutes.

Friendly Suggestion: If you want less “gravy,” uncover the pot with about 5 minutes left.

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