1 bunch collard greens, ripped into bite sized pieces
½ Spanish onion, sliced thin
1 Tablespoon tomato paste
1 Tablespoon Roasted Red Pepper Paste (or tomato paste)
½ teaspoon smoked paprika
Pinch cayenne pepper
Saute the sliced onions in oil until soft. Lower heat, then stir in paprika, tomato and pepper paste. Add ½ cup water °laze pot with wooden spatula. Add greens, cover and cook for 7 minutes. Stir and cook for 3 minutes more. Season with salt & pepper and serve.