Southern Style Collard Greens

Collard greens are delicious when cooked right. Here is my recipe on how to cook these in a healthy way without a fatty pork ham hock and its cooked vegetarian style with lots of flavor! Purchase good quality local or organic greens, if possible, for the best outcome. 

Ingredients:

2 lbs. fresh collard greens, cleaned and sliced thinly
2 tablespoons of extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon of Spanish smoked paprika
4 cups of vegetable broth or garlic broth (you can also use reduced sodium also to control the salt content.)
2 tablespoons of coconut sugar
1 tsp red pepper flakes (adjust to taste)
1 tablespoon of liquid smoke
2 tbsp raw apple cider vinegar (or to taste)
Pickled jalapenos or other pickled peppers of your choice
Salt and pepper to taste

Directions:
In a large pot, add the olive oil over medium heat. Swirl the pan to coat.
Add onions and garlic to the pot, sautéing until softened. Add the smoked paprika and stir another minute to coat and it becomes fragrant. 
Stir in the sliced collard greens, cooking for 2–3 minutes to wilt them slightly.
Pour in the broth, coconut sugar, red pepper flakes, and liquid smoke.
Reduce heat to low, cover, and simmer for 45 minutes to an hour, stirring occasionally or until tender. (If the greens are still not tender, you can sprinkle a half a teaspoon of baking soda to soften) 
Add apple cider vinegar in the last 5 minutes of cooking for a tangy kick and pickled peppers if using.
Season with salt and pepper to taste to adjust if needed. Serve.