This stew gets its smoky depth from smoked paprika rather than from ham or sausage. It is fully meat-free and made with vegetable broth.
The potatoes start first so they have time to soften, and the collards go in after 15 minutes, which keeps them tender and dark rather than grey.
Why This Recipe Works
- Blooming the smoked paprika and red pepper flakes in oil for 30 seconds wakes up their flavour.
- Yukon Golds hold their shape in a simmering broth instead of dissolving.
- Adding the collards partway through gives them just long enough to soften.
- Four cups of broth with canned tomatoes keeps the stew loose and brothy, not thick or creamy.
Base, Potatoes, Greens
The pot builds in three stages over about 50 minutes.
Stage 1 of 3
Build the base
Steps 1–1 of 5
Onion softened in olive oil, then garlic, smoked paprika and red pepper flakes bloomed for 30 seconds.
- Onion softened, garlic and spices bloomedHeat the olive oil in a Dutch oven over medium heat. Cook the onion until soft, then stir in the garlic, smoked paprika and red pepper flakes for 30 seconds.
Stage 2 of 3
Simmer the potatoes
Steps 2–3 of 5
Potatoes, tomatoes, broth and seasoning brought to a simmer and cooked 15 minutes before the collards go in.
- Potatoes, tomatoes and broth brought to a simmerAdd the potatoes, diced tomatoes, vegetable broth, salt and black pepper and bring to a simmer.
- 15 minutes, then the collardsPartly cover and simmer 15 minutes, then add the collard greens.
Stage 3 of 3
Soften the greens
Steps 4–5 of 5
Collards simmered 15 to 20 minutes more until tender, broth kept loose, then seasoned and finished with parsley.
- Simmered until tender and still brothyKeep simmering 15 to 20 minutes, until the potatoes are tender and the collards soft, with the broth still loose rather than creamy.
- Seasoned and finished with parsleyTaste for seasoning and finish with chopped parsley.
How to Make It
Onion softened, garlic and spices bloomed
Heat the olive oil in a Dutch oven over medium heat. Cook the onion until soft, then stir in the garlic, smoked paprika and red pepper flakes for 30 seconds.
Potatoes, tomatoes and broth brought to a simmer
Add the potatoes, diced tomatoes, vegetable broth, salt and black pepper and bring to a simmer.
15 minutes, then the collards
Partly cover and simmer 15 minutes, then add the collard greens.
Simmered until tender and still brothy
Keep simmering 15 to 20 minutes, until the potatoes are tender and the collards soft, with the broth still loose rather than creamy.
Seasoned and finished with parsley
Taste for seasoning and finish with chopped parsley.
Ingredient Notes
- Collard greens
- Six cups, chopped. Strip out the tough centre stems before chopping.
- Yukon Gold potatoes
- A pound and a half in 1-inch cubes.
- Smoked paprika
- One teaspoon gives the broth a smoky flavour without any meat.
Storage and Reheating
Refrigerate
Cool and refrigerate leftovers promptly. The potatoes absorb broth as it sits, so add a splash of broth when reheating.
Success Tips
- Cut the potatoes into even cubes so they are all tender at the same time.
- Wash the collards well; grit hides in the folds of the leaves.
- Stir gently near the end so the potato cubes stay whole.
Frequently Asked Questions
Is there any meat in this stew?
No. It is meat-free and made with vegetable broth.
Should the stew be thick?
No. It is meant to stay loose and brothy, with tender potatoes and greens.
Serving Ideas
Ladle into wide bowls so each serving has potato cubes, dark greens and tomato in plenty of broth, with parsley on top.
