Name: Sautéed Collard Greens and Sweet Onion with Paprika
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 1 medium sweet onion, such as Vidalia or Maui, thinly sliced; 1 teaspoon paprika; Kosher salt; 12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches); 3 tablespoons coconut vinegar

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Photo by Alex Lau

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Recipe information

Yield
8 servings

Ingredients

1/4 cup olive oil

1 medium sweet onion, such as Vidalia or Maui, thinly sliced

1 teaspoon paprika

Kosher salt

12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)

3 tablespoons coconut vinegar

Preparation

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.