I debated sharing this recipe for a while the other day, and just decided to go ahead and put it out there. My version of collard greens really isn’t wildly exciting or terribly unique; but it is reasonably healthy, tasty and easy! This is usually the way I make any type of greens to be honest: kale, collards, doesn’t really matter. Changing the type of vinegar you use will add some depth of flavor. For instance, apple cider vinegar would be very nice in collards, red wine vinegar works quite well with kale.
All in all, if you’re a fan of winter greens, this is a simple and adaptable way to cook them.
1 tsp olive oil
1 bunch collard greens
¼ sweet onion, diced
1 c water
1/3 c white vinegar
Healthy dash ground black pepper, garlic powder, and a pinch red pepper flakes
Combine all ingredients in a large pot and cook over medium low heat for about 45 minutes, stirring occasionally.
4 Servings: 1 serving – (estimated) 32 Calories, 1 g Fat, 6 Carbs, 2.6 g Fiber, 2 g Protein