Collard Green Dip Recipe

Prepare and crisp collard leaves

Preheat the oven to 150°C (300°F). Line two baking sheets with parchment paper. Wash and fully dry the collard leaves. Remove the central stem from each leaf by folding the leaf along the stem and cutting it away, or slice the stem off with a knife so leaves lay flat. Tear or cut each leaf into chip-sized pieces (about 2½–3 inches).

In a large bowl, toss the collard pieces with 3 tablespoons olive oil until evenly coated. Sprinkle with 1 teaspoon fine sea salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika (if using). Massage the oil and seasonings into the leaves so they are evenly coated but not dripping.

Arrange the collard pieces in a single layer on the prepared baking sheets, leaving small gaps between pieces so air can circulate. Bake at 150°C (300°F) for 20–30 minutes, flipping once halfway through, until chips are crisp at the edges and slightly firm but not browned. Watch carefully after 20 minutes to prevent burning. If any pieces still feel floppy, continue baking in 5-minute increments.

Remove chips from oven and let cool on racks — they will crisp further as they cool. Reserve about 1 cup of cooked, chopped collard greens (see note) prior to making the dip if you plan to use home-cooked greens; otherwise use pre-cooked greens from the market.

Combine 120 ml white vinegar and 30 ml water in a small saucepan. Add 1 teaspoon granulated sugar, 1 teaspoon fine sea salt, 1 teaspoon red chile flakes, and the thinly sliced fresh hot pepper.

Bring the mixture to a gentle simmer over medium-low heat, stirring to dissolve sugar and salt. Remove from heat and let cool to room temperature, about 20 minutes. Taste and adjust heat by adding more flakes if desired. Strain the vinegar into a jar if you prefer a clear liquid or leave peppers in for additional heat and visual interest. You will use 1 tablespoon in the dip and reserve the rest for serving with chips.

If you haven't got 1 cup cooked collards already, quickly cook fresh collard leaves: chop stems off, chiffonade leaves, blanch in boiling salted water 3–4 minutes until tender, then drain and squeeze out excess water. Chop finely to measure 1 cup.

In a medium mixing bowl, beat 120 g softened cream cheese until smooth. Add 60 g Greek yogurt, 2 tablespoons mayonnaise and mix until combined and creamy.

Stir in the 1 cup chopped cooked collards, 40 g grated sharp cheddar, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon Worcestershire sauce and 1 tablespoon of the prepared hot pepper vinegar. Mix well until evenly incorporated.

Season the dip with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add more vinegar for brightness, more salt for seasoning, or a pinch more chile flakes for heat.

Transfer the dip to a serving bowl. Sprinkle with the optional extra shredded cheddar on top and place under a broiler for 1–2 minutes if you want a melted, bubbly top (watch closely). Garnish with 1 tablespoon sliced chives and drizzle a little of the reserved hot pepper vinegar or a few sliced peppers for color and heat.

Serve the warm or room-temperature collard green dip with the crispy collard chips. Keep any leftover hot pepper vinegar refrigerated up to 2 weeks.