SERVINGS: 4
DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE, VEGAN
PREP TIME: 5 MINUTES
COOK TIME: 17 MINUTES
TOTAL TIME: 22 MINUTES
MACROS:
Fat: 53%
Carbs: 36%
Protein: 11%
PER SERVING:
Calories: 116
Total Fat: 7 g
Total Carbs: 12 g
Net Carbs: 7 g
Fiber: 5 g
Sugar: 2 g
Sugar Alcohol: 0 g
Protein: 4 g
Ingredients
2 tablespoons extra-virgin olive oil, Ethiopian Niter Kibbeh, or Homemade Ghee
1 green bell pepper, stemmed, seeded, and sliced
½ cup chopped onion
3 cloves garlic, minced
1 (14-ounce) package chopped frozen collard greens, thawed (about 4 cups)
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon ground allspice
1 tablespoon plus 1½ teaspoons red wine vinegar or apple cider vinegar
Directions
HEAT a large skillet over medium-high heat; add the oil. Once the oil is hot, add the bell pepper, onion, and garlic. Cook, stirring, until the onions are translucent, 2 to 3 minutes.
Stir in the collard greens, ½ cup water, paprika, turmeric, salt, and allspice. Reduce the heat; cover and cook until the greens are tender, about 15 minutes.
Sprinkle with vinegar and serve warm.
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