Collard Greens Recipe

Wash and trim

Rinse the collard greens thoroughly under cold water to remove grit. Stack several leaves, fold them in half lengthwise, and slice out the thick central stem with a sharp knife. Roll or stack the leaves and slice crosswise into 1-inch ribbons. You should end up with about 1.5 lbs cleaned and cut greens.

Toss the cut greens with 1 tablespoon kosher salt and set aside in a colander while you prepare the aromatics. Salting now helps draw out any remaining grit and begins to season the leaves.

Sauté onion and garlic

Heat a large heavy pot or Dutch oven over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter has melted and the fat shimmers, add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and 1/2 teaspoon red pepper flakes and cook until fragrant, about 30 seconds.

Add smoked pork (optional)

If using the smoked ham hock or bone-in smoked pork, add it now to the pot and brown briefly for 1–2 minutes on each side to deepen flavor. This step is optional but recommended for a traditional smoky note.

Add greens and liquid

Add the salted collard greens to the pot in batches if needed, pressing them down so they begin to wilt. Pour in 2 cups low-sodium chicken or vegetable broth, 2 tablespoons apple cider vinegar, and 1 teaspoon granulated sugar. Stir to combine and bring the liquid to a gentle simmer.

Cover and simmer

Reduce the heat to low, cover the pot partially (leave a small gap for steam to escape), and simmer until the collards are tender but still vibrantly green, 35–45 minutes. Stir occasionally and check for doneness: the leafy parts should be tender when pierced with a fork and the stems soft. If the pot dries out before they are tender, add up to 1/2 cup additional broth or water.

About 10 minutes before the end of cooking, taste and season with 1 teaspoon freshly ground black pepper and additional kosher salt if needed.

Remove pork and adjust

If you used a smoked ham hock or pork piece, remove it from the pot. If desired, shred any meat from the hock and return the pieces to the greens. Discard bone and connective tissue.

Brighten and serve

Stir in 1 tablespoon apple cider vinegar (optional) and 1 teaspoon hot sauce if you like a touch of heat. Taste and adjust salt and pepper. Serve the collard greens hot as a side dish.