Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Greens & Prep
Aromatics & Flavoring
Seasoning & Finishing
Method
Greens & Prep
Prepare the collards
Wash collard greens thoroughly in several changes of cold water to remove grit. Pat dry, stack leaves, remove the thick center stems with a knife, then roll and slice into 1/2 to 1-inch ribbons (chiffonade). You should end up with approximately 6 lbs trimmed.
Bring 4 cups of water to a simmer in a large stockpot or half-pan–sized brazier while you prep aromatics. The water will be used to begin wilting the greens and prevent scorching during the braise.
Aromatics & Flavoring
Sauté aromatics and render flavor
Heat 2 tablespoons olive oil or bacon drippings in the same large pot over medium heat until shimmering. Add the diced onion and cook 5–7 minutes until translucent and beginning to brown at the edges. Add the minced garlic and cook 30–45 seconds until fragrant, keeping an eye so it doesn't burn.
Add the smoked turkey leg or ham hock to the pot, nestling it among the onions and garlic. Sprinkle in the brown sugar and crushed red pepper flakes. Stir briefly to combine so the sugar begins to dissolve and coat aromatics.
Seasoning & Finishing
Braise the greens
Add 2 cups low-sodium broth and 1 tablespoon apple cider vinegar to the pot, then bring to a gentle simmer. Add the prepared collard greens in batches, stirring to wilt each addition before adding more. Once all greens are in the pot, tuck the smoked meat into the greens so it is partially submerged. Add the remaining cup of water if the pan looks dry; the greens should be moist but not swimming.
Reduce heat to low, cover the pot, and simmer gently for 45–60 minutes, stirring every 10–15 minutes to ensure even cooking and to check liquid level. Taste after 30 minutes and season with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, adjusting to preference. If you want more tang, add additional vinegar 1 teaspoon at a time.
Finish and serve
When greens are tender but still bright (not mushy), remove the smoked turkey leg or ham hock. Pull off meat, chop or shred and return some to the greens if desired for presentation. Skim any excess oil from the surface. Transfer the collards to a half pan for holding or service, spooning some cooking liquid over the top to keep them moist. Keep warm until service.