Recipe of the Month: Collard Greens

May 2018

Makes four servings


  • 2 large bunches of collard greens, rinsed well
  • 1 small onion, peeled and cut into quarters
  • 2 cups vegetable stock
  • 1/4 cup apple cider vinegar
  • 4-5 garlic cloves, minced
  • 1 teaspoon smoked sweet paprika
  • Salt and pepper to taste


  1. Start by prepping the greens. Cut off the stems right where the leaf starts. 

  2. Stack about 5-8 leaves, then roll them lengthwise. 

  3. Cut rolled up leaves into 1-inch slices widthwise. Repeat until all the greens are done, and add to a large pot.

  4. Add all ingredients except for the onion and stir. Once well mixed, nestle the onion quarters into the middle of the greens. 

  5. Cover and bring to a boil over high heat, then immediately reduce heat to a simmer.

  6. Simmer for 25-30 minutes or until greens are tender. 

  7. Serve hot, using a slotted spoon or large fork to drain the liquid from the greens.

Nutrition Information:

Amount Per 1 Serving

  • Calories: 42

  • Total Fat: 0g

  • Saturated Fat: 0g 

  • Cholesterol: 0mg

  • Sodium: 113mg

  • Carbohydrates: 9

  • Fiber: 3g

  • Sugar: 1g

  • Protein: 2g

  • Calcium: 142mg

  • Potassium: 147mg

Recipe created by Coach Colleen Kincius

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