Sautéed Collard Greens and Sweet Onion with Paprika

Ingredients for Sautéed Collard Greens and Sweet Onion with Paprika

• 60ml 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

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.