Collard Greens Recipe

Wash and trim

Wash collard greens thoroughly in several changes of cold water to remove grit. Shake off excess water. Remove the thick central rib from each leaf by folding the leaf in half along the rib and slicing it out, then stack and slice leaves crosswise into 1/2-inch ribbons.

Peel and dice the onion. Peel and mince the garlic. If using smoked turkey leg or ham hock, rinse under cold water to remove surface brine and pat dry.

In a large heavy-bottomed pot or Dutch oven, warm the vegetable oil or bacon drippings over medium heat until shimmering.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not let it brown too much — you want sweetness and a soft base.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Nestle the smoked turkey leg or ham hock into the pot with the aromatics. Pour in the chicken or vegetable stock and bring to a gentle simmer.

Stir in the apple cider vinegar, sugar, kosher salt, black pepper, and red pepper flakes (if using). Taste the broth once it’s warmed and adjust salt or vinegar a bit if desired — it should be savory with a bright tang.

Add the collard greens to the pot in batches, pressing them down with a large spoon as they wilt to fit. They will dramatically reduce in volume.

Bring the pot back to a gentle simmer, cover, and reduce heat to maintain a low simmer. Cook until the collards are tender but not mushy, about 35–45 minutes. Stir occasionally and check liquid level; add up to 1/2 cup more stock or water if the pot becomes dry.

Taste and adjust seasoning near the end of cooking: add more salt if needed, a splash more vinegar for brightness, or a pinch more sugar to balance acidity.

Remove and discard (or carve and serve meat from) the smoked turkey leg or ham hock. If you want a thicker sauce, remove the lid and simmer 3–5 minutes to reduce the cooking liquid slightly.

Serve the collard greens hot, spooning some of the cooking liquid over them. Offer additional vinegar, hot sauce, or a drizzle of bacon drippings at the table.