Collard Greens Recipe

Prepare the collards

Rinse the collard greens thoroughly under cold running water, separating leaves to remove grit. Shake off excess water, stack a few leaves at a time, roll tightly and slice crosswise into 1-inch ribbons. Set aside.

If using a smoked meat (ham hock, smoked turkey leg, or bacon), pat it dry and cut into pieces appropriate for browning or sautéing. Reserve until Step 3.

Render or heat fat

In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp of olive oil or bacon fat over medium heat until shimmering. If using diced bacon, add it now and cook until fat renders and pieces are browned (4–6 minutes). If using a ham hock or smoked turkey leg, brown it briefly (2–3 minutes per side) to develop color, then remove and set aside to add back with the liquid.

Sauté aromatics

Add the thinly sliced onion to the hot fat and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Add greens and liquid

Add the sliced collard greens to the pot in batches, allowing them to wilt slightly between additions so you can fit them in. Pour in 1 cup of chicken or vegetable stock and add the reserved smoked meat (if used). Stir to combine and bring the liquid to a gentle simmer.

Season and braise

Sprinkle the 1 tsp salt and 1 tsp black pepper over the greens, cover the pot partially with a lid (tilted to allow steam to escape) and reduce heat to low. Let the greens braise gently until very tender, 30–45 minutes, stirring occasionally. If the pot becomes dry before the greens are tender, add up to 1/2 cup more stock or water as needed.

Acid and finish

When the collards are tender and flavorful, remove and discard any large bones from the smoked meat (if used) and stir in the 2 tbsp apple cider vinegar and 1 tbsp unsalted butter (if using) to brighten and enrich the dish. Taste and adjust seasoning with additional salt, pepper, vinegar, or a dash of hot sauce to your preference.

Serve hot as a side, topped with extra diced cooked bacon if desired. Leftovers keep well in the refrigerator for 3–4 days and often taste better after a day once flavors meld.