Spicy Southern Collard Greens with Green Chilies Ingredients: - 1 large bunch of collard greens (about 1 pound) - 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 1-2 green chilies (such as jalapeño or serrano), seeded and diced - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - 4 cups vegetable broth (or chicken broth) - 1 tablespoon apple cider vinegar - Salt and pepper to taste - Optional: a pinch of red pepper flakes for extra heat Instructions: 1. Rinse the collard greens thoroughly under running water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. 3. Stir in the minced garlic and diced green chilies. Cook for another 2-3 minutes, until fragrant. 4. Add the smoked paprika and cayenne pepper, stirring to combine. 5. Pour in the vegetable broth and bring to a simmer. 6. Add the chopped collard greens to the pot, stirring to submerge them in the broth. Cover and simmer for about 30-40 minutes, or until the greens are tender. 7. Stir in the apple cider vinegar, and season with salt and pepper to taste. If desired, add red pepper flakes for additional heat. 8. Serve warm as a side dish or over rice for a hearty meal. Nutritional Information (per serving, serves 4): - Calories: 125 - Protein: 4g - Fat: 5g - Carbohydrates: 18g - Dietary Fiber: 7g - Sugars: 1g - Vitamin A: 225% DV - Vitamin C: 70% DV - Calcium: 25% DV - Iron: 15% DV Enjoy your Spicy Southern Collard Greens with Green Chilies!