📖 Instructions

1. Start by prepping the collard greens. Thoroughly wash the collards, ensuring all grit is removed. This is super important. Remove the tough stems and ribs by folding each leaf in half and slicing along the stem. Stack the leaves and slice them into thin ribbons. You can use a knife or a food processor for this step.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and softened, about 5 minutes. Stir in the smoked paprika, red pepper flakes (if using), and a pinch of salt and pepper.
3. Add the sliced collard greens to the pot. Pour in the chicken broth (or vegetable broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 45 minutes to 1 hour, or until the collard greens are tender. Stir occasionally to prevent sticking.
4. While the collard greens are cooking, prepare the walnut filling. In a food processor, combine the walnuts, breadcrumbs, cinnamon, nutmeg, and a pinch of salt. Pulse until the mixture is finely ground but still has some texture. You don’t want it to be a paste.
5. Once the collard greens are cooked, drain any excess liquid. Let them cool slightly.
6. Melt the butter in a small saucepan or in the microwave.
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Lay one sheet of phyllo dough on the prepared baking sheet. Brush it lightly with melted butter. Sprinkle a thin layer of the walnut filling over the buttered phyllo. Spread a thin layer of cooked collard greens over the walnut filling.
9. Repeat layers of phyllo dough, butter, walnut filling, and collard greens until all ingredients are used. Aim for about 6-8 layers of phyllo dough.
10. Brush the top layer of phyllo dough generously with melted butter.
11. Using a sharp knife, carefully score the baklava into diamond or square shapes. Be sure not to cut all the way through to the bottom layer, but just enough to create defined pieces.
12. Bake in the preheated oven for 30-40 minutes, or until the phyllo dough is golden brown and crispy. Keep an eye on it to prevent burning.
13. While the baklava is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, lemon juice, and orange zest. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the syrup has slightly thickened. Remove from heat and let cool slightly.
14. Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over the top. Let it sit for at least 30 minutes to allow the syrup to soak in. This is crucial for that perfect sweetness.
15. Cut along the scored lines and serve warm or at room temperature. Garnish with extra chopped walnuts or a sprinkle of cinnamon, if desired.