Collard Greens Recipe

Wash and trim

Rinse the collard greens thoroughly under cold running water to remove dirt and grit. Stack a few leaves, fold in half lengthwise and slice out the tough central stem by running a knife down each side of the rib. Stack and roll leaves, then roughly chop into 1-inch to 2-inch ribbons.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the oil and butter. When the butter is melted and the fat shimmers, add the chopped bacon or ham (if using). Cook, stirring occasionally, until fat renders and the meat is lightly browned, about 4–6 minutes. Remove and set aside if you prefer crisper pieces, leaving the rendered fat in the pot.

Add the chopped onion to the pot and cook over medium heat until soft and translucent, about 6–8 minutes. Stir occasionally so it does not brown excessively. Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the smoked paprika and red pepper flakes (if using) and cook for 15–20 seconds to bloom the spices.

Add the chopped collard greens to the pot in batches, letting each addition wilt slightly before adding more. This makes them fit and helps even cooking, about 2–3 minutes per addition.

Pour in the chicken or vegetable broth and apple cider vinegar. Add the sugar (if using) and stir to combine. Increase heat to bring the pot to a gentle simmer.

Reduce heat to low, cover the pot partially (leave a slight gap for steam to escape), and simmer until the collards are tender and deeply flavored, 25–40 minutes depending on thickness and desired tenderness. Stir occasionally and press down any leaves under the liquid to ensure even cooking.

Taste the greens and add kosher salt and freshly ground black pepper to taste (start with the quantities listed and adjust). If you cooked with bacon or ham and removed it earlier, return it to the pot now.

Stir in the fresh lemon juice (if using) for brightness. If the mixture seems too liquidy, simmer uncovered for 3–5 minutes to reduce; if too dry, add up to 1/2 cup extra broth.

Serve hot as a side. Collard greens will keep in the refrigerator for up to 4 days and often taste better the next day as flavors meld.