Low Sugar Vegan Southern Collard Greens

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
1 tsp smoked paprika
3 cups vegetable broth
2 lbs collard greens, stems removed, leaves cut into 1-inch strips
2 tbsp apple cider vinegar
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste

For serving

hot sauce, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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