Collard Greens Recipe

Wash and strip

Rinse the collard greens thoroughly under cold running water to remove grit. Stack a few leaves, fold lengthwise, and slice out the tough central stem with a knife, or run your hand down the stem to separate. Roll or stack leaves and slice crosswise into 1-inch ribbons (or chop to desired bite size). You should end up with roughly 6–8 packed cups from 1 lb.

If leaves are very large, tear into bite-size pieces after removing stems. Place prepared greens in a bowl and set aside.

Render bacon/ham

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon or ham. Cook, stirring occasionally, until fat renders and pieces are browned, about 4–6 minutes. Remove most of the rendered fat if there is excessive grease, leaving about 1 tablespoon in the pot for flavor.

Sauté aromatics

Add the olive oil and butter to the pot (if using bacon, the fat plus oil/butter will mix). Add the diced onion and cook until translucent and softened, about 5–7 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Add greens and liquids

Add the prepared collard greens to the pot in handfuls, stirring to wilt them slightly as you work through the pile. Once all greens are in, pour in the chicken or vegetable broth and apple cider vinegar. Stir to combine.

Season and simmer

Stir in the sugar, kosher salt, black pepper, and red pepper flakes (if using). Bring mixture to a gentle simmer over medium-high heat, then reduce heat to low to maintain a bare simmer. Cover the pot partially with a lid, leaving a small gap for steam to escape.

Braise until tender

Cook the collards, stirring occasionally and checking liquid level, until leaves are tender and deeply flavored, about 35–45 minutes. If pot becomes dry, add up to 1/2 cup more broth or water. Taste during the last 5 minutes and adjust seasoning (salt, pepper, vinegar) as needed.

Once greens are tender and flavorful, remove from heat. Stir in fresh lemon juice and hot sauce if using to brighten the flavors. Skim out and discard any large fatty pieces if desired, or serve with the rendered meat for extra savory bites.

Transfer collard greens to a serving bowl. They can be served hot as a side with cornbread, rice, or smoked meats. Leftovers keep well in the refrigerator for 3–4 days and often taste better after a day when flavors meld.