Description
A hearty and comforting Southern-inspired stew made with tender collard greens, creamy Yukon Gold potatoes, and aromatic spices simmered in a rich vegetable broth.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced (about 1 ½ cups / 225 g)
3 cloves garlic, minced
1 medium carrot, diced (about ½ cup / 60 g)
1 celery stalk, diced (about ½ cup / 60 g)
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
6 cups (1.4 liters) vegetable broth
1 ½ pounds (680 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large bunch collard greens (about 12 ounces / 340 g), stems removed and leaves chopped
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
Optional garnish: chopped fresh parsley or sliced green onions
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–7 minutes until softened.
Stir in garlic, carrot, and celery. Cook for 3–4 minutes until fragrant.
Add smoked paprika, thyme, oregano, red pepper flakes, salt, and black pepper. Stir and cook for 1 minute.
Pour in vegetable broth and bring to a boil. Add cubed potatoes and reduce to a simmer. Cook for 15–20 minutes until potatoes are tender.
Stir in chopped collard greens. Cover and simmer for 20–25 minutes until greens are tender.
Add apple cider vinegar and lemon juice. Stir well, taste, and adjust seasoning as needed. Serve warm.
Notes
For a thicker stew, mash some of the potatoes directly in the pot. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Add beans or lentils for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes