Anti Inflammatory Vegan Southern Collard Greens

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Anti Inflammatory Vegan Southern Collard Greens

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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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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