Stewed Collard Greens


  • 4 cups Collards, roughly chopped
  • ½ yellow onion, chopped
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. olive oil
  • Pinch of red chili flakes
  • 2 tsp. smoked paprika
  • 1 tsp. white pepper
  • ¼ cup maple syrup
  • 2 Tbsp. soy sauce
  • ¼ cup apple cider vinegar
  • 1 cup water


Heat olive oil in skillet to medium high heat. Add onions and garlic, season with salt and pepper, and saute until onions are softened. Add collard greens to pan and let them cook down, 1 to 2 minutes. Add chili flakes, paprika, white pepper, maple syrup, soy sauce, apple cider vinegar, and water. Bring to a simmer, cover, and cook for 25-30 minutes.

Remove from heat and serve with cornbread and butter, and enjoy. 


Chef Katy Meyer brings a fun spin to collard greens. 

strewed collard greens

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