Quick Sautéed Collard Greens

Winter is the peak season for collard greens. This powerhouse vegetable is packed with nutrients, but some of them (like water-soluble vitamins C and B6) may be lost in the traditional cooking method, which involves a long braise in broth or water. This quick-cook method reduces nutrient loss while still delivering great flavor.

Ingredients

• ½ tablespoon olive oil
• 2 tablespoons of minced shallot or red onion
• 1 clove of garlic, minced
• ½ teaspoon smoked paprika
• 1 large bunch of collard greens, de-stemmed and roughly chopped
• ¼ cup of broth (vegetable, chicken or beef)
• Salt and black pepper to taste

Instructions

1. Heat oil over medium heat in a large skillet. Add onion/shallot and sauté for 2-3 minutes, until softened. Add garlic and smoked paprika and sauté for 1 more minute, until fragrant. Add chopped greens and stir to sauté for another 1-2 minutes, until greens are starting to soften.
2. Add broth to skillet, cover and simmer for 4-5 minutes, until greens are wilted and most of the liquid has evaporated. Your greens should still have a beautiful, deep green color.
3. Season with salt and pepper to taste and serve.