Collard Ribbon Broth with Smoked Paprika and White Beans

The Broth Kitchen • Recipe 25 • IndigoKoi Wellness, LLC

Thin ribbons of collards settle into a smoky broth with white beans, bringing a familiar pot-of-greens comfort to the table.

Vegan brothy meal | Yield: 4 generous servings | Time: 50 minutes

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• ½ teaspoon smoked sweet paprika

• 6 cups unsalted vegetable broth

• 4 cups collard leaves, tough stems removed, thinly sliced

• Two 15-ounce cans no-salt-added white beans, rinsed and drained

• 1 tablespoon apple cider vinegar

Method

1. Cook onion in oil for 6 minutes. Add garlic and paprika and stir briefly.

2. Add broth and collards. Bring to a boil and simmer 25 minutes, or until greens are tender.

3. Add beans and simmer 10 minutes more. Stir in vinegar and taste before seasoning.

Coach Winona’s kitchen note

Cutting collards into fine ribbons helps them cook evenly. Serve with cornbread or a cooked grain if desired.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety