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Ingredients

• 8 cups water
• 3 dried chiles or 1 tablespoon crushed red pepper flakes
• 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
• 3 3/4 pounds collard greens (about 72 leaves or 3 bunches), ribbed, washed, and cut into 1-inch wide strips
• 1 large onion, trimmed, peeled, and quartered
• 1 large tomato, cored and quartered
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar, sherry vinegar. or red wine vinegar
• 1 teaspoon Spanish smoked paprika (pimenton) or Hungarian paprika
• 3 cloves garlic
• 1 teaspoon freshly ground black pepper

Description

Serious Eats