Photo by Alex Lau
If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Recipe information
Yield
8 servings
Ingredients
1
/4 cup olive oil
1
medium sweet onion, such as Vidalia or Maui, thinly sliced
1
teaspoon paprika
Kosher salt
12
cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)
3
tablespoons coconut vinegar
Need to make a substitution?
Preparation
Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.