A fresh look at everyday eating

Smokey Collard Greens

Serves 2


  • 1 large bunch of collard greens, washed thoroughly*
  • 1 tbsp canola oil
  • 2 medium shallots or ½ medium onion, chopped
  • ½ tsp smoked paprika (sweet, not hot)
  • ½ tsp chili flakes
  • 1 clove of garlic, minced
  • ¼ tsp kosher salt

*You can also use a bag of Trader Joe’s cooking greens mix


  1. Remove stems and spines from collard greens. Cut into ½ inch ribbons. To make cutting easy, stack 2 to 3 leaves together and roll them up like a cigar. Then, using a sharp knife, cut into “ribbons”.
  2. In a 3 qt saucepan (or medium dutch oven), heat canola oil over medium heat. Add shallots and cook for about 2 minutes. Turn up heat to medium high.
  3. Add collards, paprika and chili flakes to pan. Stir well to coat. Cook for about 3-5 minutes. We want the collards to remain a vibrant green and somewhat crunchy.
  4. Remove from heat. Add garlic and salt to taste. Stir to coat evenly.

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