Name: Sautéed Collard Greens and Sweet Onion with Paprika
Yield: 8 servings
Ingredients: ¼ cup olive oil; 1 medium sweet onion, such as Vidalia or Maui, thinly sliced; 1 teaspoon paprika; Kosher salt; 12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches); 3 tablespoons coconut vinegar

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Alex Lau

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead. This recipe is from Sarah Kirnon of Miss Ollie's in Oakland, CA.

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