Garlicky Oven Roasted Collards (Greens)
Time: 75 minutes
2Tbl olive oil, plus additional as needed
1 large onion, chopped
6 cloves garlic, chopped
½ tsp crushed red pepper flakes
2 tsp smoked paprika
¼ cup apple cider vinegar
2 to 3 lbs chopped collard greens (kale, chard, mustards, or a mix)
Juice of ½ lemon
1Tbl butter (optional)
Salt, to taste
Black pepper, to taste
Preheat over to 350 F
Over medium heat, add 2 Tbl of olive oil to Dutch oven pot (with lid). Add the sliced onions and cook for a couple minutes just until onions are softened, seasoning with salt and pepper.
Stir in the chopped garlic, pepper flakes, smoked paprika and vinegar. Cook for another minute until fragrant.
Add the greens, stirring so they wilt down a bit and to evenly distribute the onions. Season generously with salt and pepper. Drizzle olive oil over the top of greens.
Cover the pot and transfer to the over. Roast for one hour. After roasting, stir in the lemon and butt, if using
Based off a recipe from kitchensitadiaries.com