Smoky Collard Greens

Submitted by: JustRightMenus

Description:

Makes about 1 1/2 cups of cooked collards.

Categories: The Produce Box, collard greens, veggie

From the kitchen of:

The Produce Box newsletter 2010

Ingredients

1 bunch collard greens (about 8 leaves)

1 medium onion, diced

1/4 tsp pimenton (Spanish smoked paprika)

1 TB apple cider vinegar

1 TB Olive oil

Salt

Freshly ground black pepper

Directions

Sweat the diced onions in a tablespoon or so of olive oil, the pimenton, a few grinds of pepper, and a pinch of salt until translucent.

Remove the collard stems, roll and chop the leaves, and then wash them well in a lot of water. Do several changes of water for dirty greens.

When the onions are soft, add the greens, vinegar, and a splash or two of water. Cover and let the greens wilt over medium heat.

In a minute or two, check the greens, and give them a stir.

Add more water if needed to keep the greens moist. You want some liquid in the pot but not a soupy mess since we aren't cooking these very long.

Cover and reduce the heat to low.

Cook for 20 minutes or until the greens are tender enough for you.