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This delicious Collard Greens Braised in Smoked Paprika can be a one-pot meal depending on your favorite additions or a perfect side dish. Greens have a distinct taste and paprika brings an underlying spiciness. Smoked paprika makes the dish sublime and savory. Potlikker is the juice or stock leftover after cooking greens.
½ C. Olive Oil
2 medium Onions, diced
½ C. cloves Garlic, thinly sliced
2 Tsp. Red Pepper flakes
2 Tbs. Smoked Paprika
2 Tbs. Apple Cider Vinegar
2 C. Water
5 Lbs. Collard Greens
1 ½ Tbs. Kosher Salt
For the potlikker:
in a large pot, sauté onions until translucent, then add garlic and red pepper flakes. Season with salt. Cook for another 2 minutes. Add smoked paprika and cook for an additional 2 minutes. Add vinegar and water. Bring to a boil over high heat, then reduce the heat to simmer for at least 20 minutes.
For the Greens:
Stack one bunch of greens at a time like cards; roll the stack tightly into a cigar shape; cut the greens lengthwise ¾ of the way down (keeping the stems and base of the greens intact); then cut into one-fourth inch-wide pieces. Wash the greens. NOTE: No need to spin dry.
Add the sliced greens to the pot and simmer until tender, about 45 minutes, stirring occasionally. Add more liquid, if necessary. Season to taste with salt and pepper. Serve hot.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More