New Twist On Collards

By Hertha J. Woodruff, A.M.L.S., M.A.

     Has spring finally sprung? Has it actually been eight weeks since we have seen the ground due to the endless snow and frigid winter? The rising temperatures this week have finally been melting the high piles of snow and and the green grass is beginning to peek through. When spring begins to emerge, I think of renaissances, fresh starts, and anything new.

     When I was grocery shopping earlier this week, I began to browse the seasonings and herbal aisle. I spotted smoked paprika. I had purchased hot paprika in the past which is very similar to cayenne pepper – can only use a pinch when cooking. However, I had never tried smoked paprika. In fact, I was not familiar with it at all. I purchased a bottle of ground, smoked paprika, took it home and after sprinkling a bit of it on my finger to taste, I instantly knew how valuable this seasoning would be that I had found.

     Since I became a vegan in 2006, nine years, ago, I began to eliminate meat while I cooked greens, cabbage, and kale. Instead, I would use a variety of peppers such as jalapeño peppers or poblano peppers. Somehow, that never substituted the missing smoked, meat flavor that was derived from meats like smoked, turkey wings. When I prepared collard greens yesterday, and seasoned them with ground, smoked paprika, voila, I had the taste that I had been searching for, minus the meat! Here is my new twist on collards’ recipe for you to try and to enjoy! Note: Collard greens are rich in Vitamins A, C, and K, have high fiber, calcium, potassium, folate, and antioxidant nutrients. Red, bell peppers are sweet in taste and are high in Vitamin C.

Collards With Smoked Paprika


one bunch of collard greens

one yellow onion

low sodium chicken broth

1/8 teaspoon of ground, cayenne pepper

1/2 teaspoon of ground, smoked paprika

fresh, red, bell pepper



Trim away the tough stems and thick veins of the collard leaves with a knife.

Roll collard leaves lengthwise into rolls.

Cut collard leaves into 1/2 inch strips.

Add collard strips into pot.

Chop onion.

Add chopped onion into pot.

Add low sodium chicken broth to pot to cover collards.

Season with 1/8 teaspoon of cayenne pepper.

Season with 1/2 teaspoon of smoked paprika or more.

Turn pot on high and then turn down to simmer for 30 minutes or less.

Note: A minimal, cooking time will not overcook the rich nutrients in collards.

Serve with chopped fresh, red, bell pepper on top. Yield: 4 servings


To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey  

To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here

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