Perhaps you’ve never been a fan of collard greens or maybe you’ve tried them and decided they just weren’t your thing. We have one special request from you — please don’t banish them from your life forever until you’ve tried this recipe. A little bit smoky, a whole lot of flavor, and a bunch of nutrition, this dish will leave you asking for more and wondering why on earth collards haven’t been a staple in your diet (until now!).
If your slow cooker has the sauté option, set it for 5 minutes. (If it doesn’t have the sauté option, simply add all of the ingredients except for the apple cider vinegar, and set the slow cooker to cook on low for 2 hours. Then move to step number 5.)
2
Add the onions, orange and yellow peppers, and tomatoes. Sauté for 5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pot.
3
Stir in the tomato paste, coconut aminos, smoked paprika, and salt, if using.
4
Add the collards and vegetable broth. Stir well, cover and set cooking to low for 2 hours.
5
Once the collards are finished cooking, stir in the apple cider vinegar.
6
Taste and adjust seasoning as desired.
Chef's Notes
Substitutions Substitute Swiss chard or kale (stems removed) in place of collards.
Instead of red onion, use white or yellow onion.
Use any colorful bell peppers you’d like.
Use white vinegar or sherry vinegar in place of apple cider vinegar.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1small red onion (diced)
1cuporganic orange bell pepper (stem and seeds removed, diced)
1cuporganic yellow bell pepper (stem and seeds removed, diced)
1cuporganic cherry or grape tomatoes (halved, or other tomatoes, diced)
1 ½tbsporganic tomato paste
1tbspcoconut aminos (or organic soy aminos or reduced-sodium tamari)
If your slow cooker has the sauté option, set it for 5 minutes. (If it doesn’t have the sauté option, simply add all of the ingredients except for the apple cider vinegar, and set the slow cooker to cook on low for 2 hours. Then move to step number 5.)
2
Add the onions, orange and yellow peppers, and tomatoes. Sauté for 5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pot.
3
Stir in the tomato paste, coconut aminos, smoked paprika, and salt, if using.
4
Add the collards and vegetable broth. Stir well, cover and set cooking to low for 2 hours.
5
Once the collards are finished cooking, stir in the apple cider vinegar.
