Collards Recipe

Collards

1. 1

   Prepare collards

   Remove thick stems from collard leaves by folding each leaf in half and running a knife down the center to strip the stem; stack and slice leaves crosswise into 1/2- to 1-inch ribbons. Rinse chopped collards thoroughly in a large bowl of cold water, lift to drain, and repeat once if very sandy. Drain well.

2. 2

   Render bacon and sauté aromatics

   Place a large Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook, stirring occasionally, until the fat is rendered and the bacon is golden and just crisp, about 8–10 minutes. Use a slotted spoon to remove most of the crisped bacon pieces to a paper-towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. If your bacon does not yield enough fat, add additional rendered bacon fat up to 2 tablespoons.

3. 3

   Sweat onion and garlic

   Add the chopped onion to the bacon fat and reduce heat to medium-low. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and crushed red pepper flakes (if using) and cook for 30–45 seconds more until fragrant, taking care not to brown the garlic.

4. 4

   Deglaze

   Pour in the apple cider vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the vinegar to reduce for 1 minute to mellow its sharpness.

5. 5

   Add collards and liquid

   Add the drained collard greens to the pot in batches, stirring to wilt and combine. Pour in the chicken stock (or water) so the greens are partially submerged; you want enough liquid to come up about one-third to half the height of the greens. Stir in the sugar (if using), kosher salt, and freshly ground black pepper.

6. 6

   Simmer slowly

   Bring the pot to a gentle simmer, then reduce heat to low so the liquid barely bubbles. Cover the pot slightly ajar (leave a small gap for steam to escape) and simmer until the collards are very tender and flavors have melded, 45–75 minutes depending on leaf toughness. Check every 15–20 minutes, stirring and pressing the greens into the liquid; add up to 1/2 cup more stock or water if the pot becomes too dry.

7. 7

   Finish and adjust seasoning

   When the collards are tender and the liquid is reduced to a glossy braising sauce, taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Stir the reserved crispy bacon pieces back into the greens, saving a few for garnish if desired. If you like a bit more heat, stir in hot sauce to taste.

8. 8

   Serve

   Spoon the collards into a warm serving bowl, drizzle any remaining braising liquid over the top, and garnish with reserved bacon. Serve hot as a side dish.