Collard Greens Recipe

Prepare the greens

Rinse the collard leaves thoroughly under cold running water to remove grit. Stack a few leaves, fold or roll them, and slice out the central stem with a sharp knife by running the blade along each side of the rib. Chop the leaves crosswise into roughly 1- to 1.5-inch strips. Measure about 1 lb after trimming.

Mince aromatics

Peel and finely chop the yellow onion to equal about 1 cup, and smash or mince 3 garlic cloves. Set aside.

Brown the ham hock or render bacon drippings (if using)

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil or bacon drippings over medium heat. If using a ham hock or smoked turkey wing, add it now and brown briefly, about 2–3 minutes per side, to deepen flavor. If not using smoked meat, proceed with oil only.

Soften onions and garlic

Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add greens and liquid

Add the chopped collard greens to the pot in batches, stirring to wilt slightly. Pour in 4 cups of water or low-sodium chicken broth so the greens are mostly submerged. Nestle the browned ham hock or smoked turkey wing into the liquid, if using.

Season and simmer

Stir in 2 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Bring the pot to a gentle boil, then reduce heat to low, cover partially, and simmer until the collards are very tender, 45–60 minutes. Stir occasionally and taste midway to adjust seasoning. If you prefer firmer greens, simmer 30–40 minutes.

Finish and adjust

When the greens are tender, remove and shred the ham hock or piece apart the smoked turkey, discarding any bone and return meat to pot if desired. Taste and adjust seasoning with additional salt, pepper, or up to 1 tablespoon extra apple cider vinegar for brightness. If you like a touch of sweetness, add a little more brown sugar to balance acidity.

Serve

Serve the collard greens hot as a side dish. Spoon some of the cooking liquid into bowls with the greens for added flavor. Leftovers keep well refrigerated for up to 4 days and taste better reheated.