Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 medium yellow onion, diced, and cook until softened, about 5 minutes, then stir in 2 cloves garlic, minced, for 1 minute until fragrant.

3. 3

   Incorporate 1 diced red bell pepper and 1 diced green bell pepper, cooking for 5-7 minutes until slightly tender, then stir in 1.5 teaspoons smoked paprika and 0.5 teaspoon dried thyme.

4. 4

   Pour in 1 (15-ounce) can of undrained diced tomatoes, 1 (15-ounce) can of drained and rinsed chickpeas, and 1.5 cups of vegetable broth, bringing the mixture to a gentle simmer.

5. 5

   Add 4 cups of chopped fresh collard greens to the simmering pot, cover, and cook for 15-20 minutes, stirring occasionally, until the greens are tender.

6. 6

   Stir in 1.5 cups of fresh or frozen corn kernels and 1 tablespoon of apple cider vinegar, and continue to simmer uncovered for another 5 minutes, allowing flavors to meld.

7. 7

   Season the succotash with 0.5 teaspoon salt and 0.25 teaspoon black pepper, adjusting quantities to your preference before serving warm.