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Southern Collard Green Potato Stew

A comforting and flavorful stew featuring tender collard greens and hearty potatoes, enriched with smoked paprika and apple cider vinegar, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Stew Base
  • 1 tablespoon olive oil Use extra virgin olive oil for the best flavor.
  • 1 medium onion, diced Sweet onions work wonderfully here!
  • 3 cloves garlic, minced Fresh garlic adds a punch.
  • 4 cups vegetable broth (or chicken broth) Opt for low-sodium broth to control the saltiness.
  • 1 pound potatoes, peeled and diced Yukon Gold or Russet are excellent choices.
Greens and Seasoning
  • 4 cups fresh collard greens, chopped Look for vibrant, fresh greens.
  • 1 teaspoon smoked paprika Gives the stew an irresistible smoky flavor.
  • ½ teaspoon ground black pepper Freshly ground is best.
  • 1 teaspoon salt Adjust based on your broth's salt level.
  • ½ teaspoon red pepper flakes Optional for heat.
  • 1 tablespoon apple cider vinegar Adds tangy brightness.
  • 1 tablespoon brown sugar Optional, helps counteract bitterness.
  • 1 cup unsweetened almond milk Adjust for creaminess.
  • 1 tablespoon lemon juice Optional for added brightness.

Method
 

Preparation
  1. Chop the vegetables: Dice your onion and garlic finely, and peel and cube the potatoes. Chop the collard greens into bite-sized pieces.
  2. Gather everything: Having everything ready before you start cooking makes the process smoother.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute.
  2. Pour in the vegetable broth and add diced potatoes. Bring to a boil, reduce heat to a simmer, and cook for 15-20 minutes until tender.
  3. Stir in the collard greens, smoked paprika, black pepper, salt, and red pepper flakes. Cook for an additional 10-15 minutes until greens are wilted.
  4. Stir in apple cider vinegar, brown sugar (if using), almond milk, and lemon juice. Adjust seasoning as needed and let simmer for another 5 minutes.
Serving
  1. Ladle the stew into bowls and garnish with black pepper or red pepper flakes. Serve alongside crusty bread.

Notes

This stew keeps well in the fridge for up to 4 days and freezes beautifully. Feel free to mix and match vegetables!