Johnson-Style Collard Greens with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Slow-simmered collard greens infused with smoky paprika and garlic, a comforting dish reflecting Southern culinary heritage. This Southern-inspired vegetarian recipe, ready in about 60 minutes, pairs collard greens, smoked paprika, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs collard greens
• 1 tbsp smoked paprika
• 4 cloves garlic
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Remove collard stems and chop leaves into 1-inch strips. Heat olive oil in a large pot over medium heat, add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
2. Step 2: Add collard greens, vegetable broth, and 1 tbsp smoked paprika. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until greens are tender and wilted.
3. Step 3: Stir in apple cider vinegar and taste. Add more smoked paprika (1/2 tsp) if desired. Simmer uncovered for 5 minutes to deepen flavors.
4. Step 4: Season with salt to taste and serve warm.