Johnson-Style Collard Greens with Smoked Paprika
Slow-simmered collard greens infused with smoky paprika and garlic, a comforting dish reflecting Southern culinary heritage. This southern-inspired vegetarian (vegetarian) 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Season with salt to taste and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson-Style Collard Greens with Smoked Paprika take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson-Style Collard Greens with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep collard greens from drying out.
Can I substitute ingredients in Johnson-Style Collard Greens with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson-Style Collard Greens with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Johnson-Style Collard Greens with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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