Collard Greens Recipe

Trim and chop

Remove thick central ribs from collard leaves by folding each leaf in half and slicing along the stem. Stack leaves, roll, and slice into 1/2-inch ribbons or roughly chop into bite-sized pieces.

Rinse chopped collards thoroughly in cold water, swishing to remove grit. Drain in a colander and set aside.

Bring 4 cups water to a rolling boil in a large pot. Add the collard greens and blanch 1 to 2 minutes until bright green and slightly wilted. Immediately transfer greens to an ice bath or rinse under cold water to stop cooking. Drain and squeeze out excess water. Blanching shortens final cooking time and reduces bitterness.

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter melts and foams.

If using smoked meat: add the smoked turkey leg or ham hock and brown lightly for 2 to 3 minutes per side to render flavor. If not using, skip to the next step.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes. Add the minced garlic and cook 30 to 45 seconds until fragrant, taking care not to burn.

Pour in 2 cups of low-sodium chicken or vegetable stock. Stir in 2 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 1 teaspoon crushed red pepper flakes, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Add the drained collard greens to the pot, pressing them down so they sit in the liquid. If necessary, add a splash more stock or water to just cover the greens. Return to a gentle simmer.

Reduce heat to low, cover partially, and simmer 25 to 35 minutes (depending on how tender you like them), stirring occasionally. If you used a smoked turkey leg or ham hock, remove it after cooking, shred any meat and return some meat to the pot for flavor, discarding bone and excess fat if desired.

Taste and adjust seasoning: add more salt, a splash of apple cider vinegar, or crushed red pepper to your preference. Stir in 1 tablespoon fresh lemon juice if using to brighten the flavors and a few dashes of hot sauce if you like heat.

Serve warm as a side dish. Leftovers store covered in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of water or stock to loosen.