Eosinophilic Esophagitis Friendly Vegan Southern Collard Greens
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.9(7)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- Ā½ 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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sugar
- 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 5ā6 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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