• 1 bunch Collard Greens
• 1 pack Shrimp
• 1 Onion, diced
• 1 Garlic Clove, sliced thinly
• 1 Tbsp Sugar or Coconut Sugar
• 1 Tbsp Apple Cider Vinegar
• 3 Tbsp Olive Oil
• ½  tsp Paprika
• 1 tsp Sea Salt
• Chicken Broth (optional)
• Hot Sauce (optional)
• Chopped Fresh Herbs (optional)

Remove stems from collards and slice leaves into half-inch strips. In large pot, heat 1 tablespoon olive oil over medium-high heat. Add half of onions and garlic and sauté until fragrant. Stir in collards and continue to sauté until they begin to wilt. Pour broth or water over collards, enough for them to be fully covered. Add apple cider vinegar, sugar, salt and a few dashes hot sauce, if using. Bring to boil; then cover, reduce heat to low and simmer 1 hour. 

When collards are almost done, heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook rest of onions and garlic until onions are translucent. Add shrimp and sauté 4 minutes, tossing occasionally until cooked through. Season with paprika, sea salt and pepper.

Divide collards between two plates and top with shrimp and minced herbs, if desired.