Collard Greens Recipe

Collard Greens

1. 1

   Prepare the greens

   Rinse collard greens thoroughly under cold running water to remove grit. Pat dry or spin in a salad spinner. Stack several leaves, fold or roll them, then cut out the tough center stems with a knife; discard stems. Slice the leaves crosswise into 1-inch ribbons. Measure out and set aside.

2. 2

   Sweat aromatics

   Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

3. 3

   Brown the ham hock

   Push the onion-garlic mixture to the side and add the ham hock to the pot. Allow it to brown lightly on all sides for 2–3 minutes to build flavor. (If using smoked turkey wing, brown similarly.)

4. 4

   Deglaze and add liquid

   Pour in 1/4 cup of the broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. Add the remaining broth, apple cider vinegar, and granulated sugar. Stir to combine and bring the liquid to a gentle simmer.

5. 5

   Cook the collards

   Add the sliced collard greens in batches, pressing them down gently with tongs as they wilt to fit in the pot. Once all greens are in, season with the kosher salt, black pepper, and crushed red pepper flakes (if using). Cover the pot, reduce heat to low, and simmer until the greens are tender and the ham hock is heated through and starting to fall apart, about 35–45 minutes. Stir occasionally and check liquid level; add up to 1/2 cup more broth or water if the pot becomes too dry.

6. 6

   Finish and adjust seasoning

   Remove the lid and taste a leaf for seasoning and tenderness. If desired, remove the ham hock, shred any meat with two forks, discard any large pieces of fat or bone, and return the shredded meat to the pot. Stir in the butter for a glossy finish. Adjust salt, pepper, and vinegar to taste — add more vinegar a teaspoon at a time if you want brighter acidity.

7. 7

   Serve

   Transfer the collard greens to a serving bowl and spoon some of the cooking liquid over top. Serve hot as a side. Leftovers refrigerate up to 4 days and often taste better the next day as flavors meld.