Collards With Tomatoes & Onions Recipe

Wash and trim greens

Rinse collard leaves thoroughly to remove grit. Strip the tough central stems by folding each leaf lengthwise and running a knife or your fingers along the stem. Stack leaves, roll tightly, and slice crosswise into 1/2-inch ribbons (chiffonade).

Prepare vegetables

Peel and thinly slice the yellow onion. Core and chop the tomatoes into roughly 1/2-inch pieces (or drain canned tomatoes). Mince the garlic and thinly slice the optional red pepper. If using ham hock or bacon, dice the bacon or set the ham hock aside.

Heat a large wide skillet or Dutch oven over medium heat. Add the olive oil. If using diced bacon, add it now and cook until the fat renders and pieces are crisp, about 5–7 minutes; remove and reserve on a plate. If using a ham hock, add it to the pot after heating the oil and brown briefly on all sides for 2–3 minutes.

Add the sliced onion to the fat in the pan and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Stir in the minced garlic and optional red pepper slices and cook until fragrant, about 30 seconds to 1 minute.

Add the chopped tomatoes to the pan with the onions and garlic. Season with 1 tsp kosher salt, 1/4 tsp black pepper, and the optional 1/2 tsp sugar if tomatoes are very acidic. Cook, stirring occasionally, until tomatoes break down and release their juices, about 6–8 minutes.

Pour in the 1/2 cup chicken or vegetable broth. If using a ham hock, nestle it into the tomato-onion mixture now. Bring to a gentle simmer and let cook for 8–10 minutes to develop flavor and soften the tomato pieces.

Add the sliced collard greens to the pan in batches, letting each batch wilt slightly before adding the next so they fit in the pot. Stir well to coat the greens with the tomato mixture.

Season with the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cover the pan, reduce heat to low, and simmer gently for 12–18 minutes, stirring occasionally, until the collards are tender but still bright green and not mushy. If the pan becomes dry before the greens are tender, add up to 1/4 cup more broth or a splash of water.

If you cooked bacon separately, stir it back into the collards now. If you used a ham hock, remove it, shred any meat and stir it back into the greens, discarding the bone and fat.

Stir in the apple cider vinegar or lemon juice and taste for seasoning. Adjust with additional salt, pepper, or a pinch more sugar if needed to balance acidity.

Transfer to a serving bowl and offer lemon wedges or extra vinegar at the table. Serve warm as a side dish with rice, cornbread, or alongside roasted meats.