This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.
No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.
4 slices bacon 1 cup carrots, chopped 1/2 cup onion, chopped *2 cloves garlic, minced 1 tsp smoked paprika 1/4 tsp salt 1/2 tsp ground cumin 1/2 tsp crushed red pepper flakes 2 1/2 cups low sodium chicken or veg. broth 1 cup water 2 (15-ounce) cans garbanzo beans, rinsed and drained 4 cups greens, chopped 1/2 cups plain Greek yogurt
Cook bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet, allow to cool and crumble. Drain away most of the drippings; saving about 1 tsp in the skillet. Add carrots and onions to the drippings in the skillet and cook for 4 minutes, over medium low heat; stirring occasionally. Add garlic and cook for 1 minute, stirring occasionally. Add smoked paprika, salt, cumin, and red pepper flakes and cook for 30 seconds. Stir in broth, water and beans. Simmer for 20 minutes, stirring occasionally. Add the hearty greens. Cover and simmer for 10 minutes or until greens are tender. Ladle into bowls and top with Greek yogurt and bacon crumbles.