Vegan Braised Collard Greens with Miso and Smoked Paprika
Braised, Thanksgiving, Vegan
Ingredients
2 tablespoons extra-virgin olive oil
1 large (about 10 ounces) yellow onion, sliced
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fine sea salt or table salt, plus more to taste
4 cups (1 quart) unsalted or low-sodium vegetable stock
2 bunches (about 2 pounds) collard greens, washed, de-stemmed, if desired, and cut into 1/4- to 1/2-inch thick ribbons
2 tablespoons red miso paste
2 tablespoons apple cider vinegar
Directions
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until it starts to soften, 3 to 5 minutes. Add the paprika, garlic powder, black pepper, red pepper flakes and salt and cook, stirring regularly, until fragrant, about 1 minute.
Add the stock and raise the heat to bring to a boil. Add the collard greens, reduce the heat so the liquid is at a simmer, cover and cook until the collards are tender, from 45 minutes to 1 hour 30 minutes or more, depending on the age of the greens and how much chew you want them to have. Stir in the miso and vinegar until the miso dissolves, taste, and season with more salt, if desired. Serve warm.
Notes
I think one could make a non-vegan version by subbing anchovies for the miso, as in Braised Winter Greens (Collards or Kale).
Nutrition
Fat: 4 g
Calories: 97 calories
Saturated Fat: 1 g
Sodium: 322 mg
Fiber: 6 g
Sugar: 3 g
Carbohydrate: 13 g
Cholesterol: 0 mg
Serving Size: 1 Serving
Protein: 4 g