Southern Collard Greens

This is an easy and delicious way to enjoy collards – low in fat but not in taste! Use smoked paprika for a more traditional take or sweet paprika for a milder version.


  • 1 tablespoon olive or avocado oil
  • 2 cloves garlic, pressed or minced
  • 1 yellow onion, diced
  • 1 cup cherry tomatoes, quartered
  • 1 bunch collard greens
  • 1-2 teaspoons apple cider vinegar
  • 1 teaspoon paprika (smoked or sweet, depending on preference)
  • salt and black pepper, to taste


  1. Trim the collard greens, removing thick central ribs, stacking the leaves, and then slicing thinly.
  2. Heat oil in a large skillet over medium heat. Add the onions and cook until they soften and color slightly, about 5 minutes.
  3. Stir in the tomatoes and garlic, cooking about 2 minutes to soften.
  4. Add the chopped collard greens, paprika and 1 teaspoon vinegar, and stir, coating the greens.
  5. Reduce the heat to low, and cook until the greens are wilted and dark green, about 20 minutes, stirring frequently. Cook longer if softer greens are desired. Add a tablespoon of water at a time, if needed, to keep the greens from sticking to the pan.
  6. Season to taste with salt and pepper. Adjust seasonings, adding additional vinegar if desired.