3cupsvegetable broth(homemade or store-bought / 720ml)
1tablespoonapple cider vinegar
2teaspoonssmoked paprika
½tablespoon100% pure maple syrup
½teaspoonsalt
½teaspoonblack pepper(about 10 turns)
⅛teaspooncrushed red pepper flakes(leave out if you don't like spicy)
1driedbay leaf
1poundcollard greens, thinly sliced(450g / about 14 full cups / discard stem before slicing)
Instructions
Heat a large stock pot over medium heat for 2 minutes. Add the onion and cook for 5 minutes, adding a splash of water and stirring if they start to stick. Stir in the garlic and cook for 2 additional minutes.
While this is cooking, take a medium-sized mixing bowl and add the broth, apple cider vinegar, smoked paprika, maple syrup, salt, black pepper and crushed red pepper flakes and whisk to combine.
Pour the liquid mixture into the pot, along with the bay leaf and the collard greens.
Give it a stir, cover the pot with a lid and reduce the heat to low. Simmer for 45 minutes, stirring once about halfway through. Remove and discard the bay leaf before serving.
Notes
If you want to use some of your stems for this recipe, just discard the fattest parts and then finely chop the rest and add them in with the rest of the greens.