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Smoky Braised Greens

Smoky, slow-braised greens deliver classic Southern comfort without pork. These are deeply savory, budget-friendly, and nourishing. Perfect alongside beans and cornbread for an easy, satisfying, everyday meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 95
Ingredients Method

Ingredients
  

  • 2 large bunches collard greens or mixed greens: collards, mustard, turnip
  • 1 large onion thinly sliced
  • 3 –4 cloves garlic minced
  • 1 ½ cups cremini mushrooms very finely chopped
  • 1 ½ –2 cups vegetable broth
  • 1 bay leaf
  • ¾ tsp smoked paprika
  • ¼ tsp liquid smoke hickory-style
  • 1 Tbsp apple cider vinegar or pepper vinegar
  • ½ tsp maple syrup optional, just to balance
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes

Method
 

  1. Remove tough stems from greens and slice leaves into ribbons. Rinse thoroughly and set aside.
  2. In a wide pot or Dutch oven over medium heat, add onions and mushrooms with a splash of broth. Cook 8–10 minutes, stirring often, until the mushrooms release their moisture and become deeply browned and almost jammy.
  3. Bloom the smoke by adding garlic and smoked paprika. Stir constantly for 30 seconds until fragrant.
  4. Add greens, bay leaf, liquid smoke, remaining broth, and a pinch of salt. The greens will look like too much — they’ll cook down. Cover and reduce heat to low.
  5. Braise gently for 30–40 minutes, stirring occasionally, until greens are tender, silky, and deeply flavored. Add a splash of broth if needed.
  6. Remove bay leaf. Stir in apple cider vinegar, maple syrup (if using), black pepper, and red pepper flakes if desired. Taste and adjust salt.