Ingredients
Directions
If your slow cooker has the sauté option, set it for 5 minutes. (If it doesn’t have the sauté option, simply add all of the ingredients except for the apple cider vinegar, and set the slow cooker to cook on low for 2 hours. Then move to step number 5.)
Add the onions, orange and yellow peppers, and tomatoes. Sauté for 5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pot.
Stir in the tomato paste, coconut aminos, smoked paprika, and salt, if using.
Add the collards and vegetable broth. Stir well, cover and set cooking to low for 2 hours.
Once the collards are finished cooking, stir in the apple cider vinegar.
Taste and adjust seasoning as desired.
Chef's Notes
Substitutions
Substitute Swiss chard or kale (stems removed) in place of collards.
Instead of red onion, use white or yellow onion.
Use any colorful bell peppers you’d like.
Use white vinegar or sherry vinegar in place of apple cider vinegar.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
If your slow cooker has the sauté option, set it for 5 minutes. (If it doesn’t have the sauté option, simply add all of the ingredients except for the apple cider vinegar, and set the slow cooker to cook on low for 2 hours. Then move to step number 5.)
Add the onions, orange and yellow peppers, and tomatoes. Sauté for 5 minutes, stirring occasionally. Add 1–2 tablespoons of water as needed to deglaze the pot.
Stir in the tomato paste, coconut aminos, smoked paprika, and salt, if using.
Add the collards and vegetable broth. Stir well, cover and set cooking to low for 2 hours.
Once the collards are finished cooking, stir in the apple cider vinegar.
Taste and adjust seasoning as desired.
