Heat a large high-sided skillet over medium-high heat. When the pan is very hot, add onion and stir constantly for 2 minutes. Add 2 tablespoons water, red chile flakes, and garlic; cook for 3 minutes, stirring often.

When onion is starting to turn translucent, slowly add greens with water still clinging to the leaves, stirring often until wilted, about 5 minutes. Add vinegar, paprika, salt, pepper and 2 cups water. Bring to a boil and then reduce heat to a simmer.

Cook uncovered until the pan is nearly dry and collard greens are very tender, 40 to 45 minutes.

Nutritional Information:

Per Serving: 45 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 10g carbohydrate (4g dietary fiber, 2g sugar), 3g protein


  • 1 large yellow onion, halved and thinly sliced
  • 1/2 teaspoon crushed red chile flakes, or to taste
  • 3 cloves garlic, chopped
  • 2 (3/4-pound) bunches collard greens, thick stems removed, leaves sliced 2 inches wide and rinsed
  • 1/3 cup red wine vinegar
  • 1 tablespoon smoked paprika (pimentón)
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

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