1 medium, thinly sliced
Fat free reduced sodium vegetable broth
Uncooked collard greens
1 pound(s), stemmed and coarsely chopped
1 pound(s), curly, stemmed and coarsely chopped
- In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the onion and cook until golden, about 5 minutes, stirring occasionally.
- Stir in the stock, salt, and paprika. Bring to a boil over high heat. Stir in the collard greens. Reduce heat to medium. Cover and cook until the greens are wilted, about 5 minutes.
- Stir in the kale. Cover and reduce heat to medium-low. Cook until the greens are very tender, 25 to 30 minutes, stirring occasionally.
- Serving size: about 1 cup