Easy Collard Greens with Tomatoes

Recipe adapted from Sapana Chandra, courtesy of CSA member Mimi. Mimi recommends using a red onion and mentioned that some cubed firm tofu also made a great addition. Thanks for sharing!

1 tablespoon butter or oil
2 cloves garlic, minced
1 yellow onion, diced
1 cup diced tomatoes - can use canned tomatoes, fresh tomato, or halved cherry tomatoes
1 bunch collard greens
1 teaspoon apple cider vinegar or lemon juice
1 teaspoon paprika
½ teaspoon sea salt, to taste
⅛ teaspoon black pepper, to taste

Prepare the collard greens by stacking up the leaves, and slicing into thin strips. 

Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.

Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are as wilted as you prefer, up to 15-20 minutes, stirring frequently. Add a few tablespoons of broth water, if needed, throughout the cooking process. 

Turn off heat and serve.