Collard Greens Recipe

Wash and stem

Rinse the collard greens under cold running water to remove dirt and grit. Stack a few leaves, fold in half lengthwise, and run a knife along the stem to remove the thick rib. Repeat until all stems are removed. Roll or stack leaves and slice crosswise into 1-inch ribbons.

Blanch (optional)

Bring 6 cups of water to a boil in a large pot. Add the collard ribbons to the boiling water and blanch for 2 minutes to brighten color and remove some bitterness. Drain in a colander and set aside. (If you prefer a longer simmer for very tender greens, skip blanching and proceed to braising.)

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil (or reserved bacon fat) over medium heat. Add the smoked ham hock (or smoked turkey/bacon) and brown for 2–3 minutes to develop flavor.

Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn the garlic.

Pour in 1 cup chicken or vegetable broth and scrape up any browned bits from the bottom of the pot. Add the blanched collards (or raw if you skipped blanching) to the pot, nestling them around the ham hock.

Add 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. If using smoked turkey or bacon pieces instead of a ham hock, stir them in now so their flavor disperses. Add additional water if needed to just cover or come halfway up the greens (about 1/2–1 cup more).

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially with a lid and simmer gently for 35–45 minutes, stirring occasionally and tasting for seasoning. Cook longer (up to 1 hour) if you prefer very tender greens.

Remove the ham hock and shred any meat, returning the meat to the pot. Discard any bone or fat you don't want to serve.

Stir in 1 teaspoon hot sauce and 1 teaspoon fresh lemon juice if using, and adjust salt, pepper, and vinegar to taste. If the greens are too acidic, balance with a pinch more sugar.

Serve the collard greens hot as a side dish. Leftovers keep well refrigerated for up to 4 days; reheat gently on the stove with a splash of water or broth.