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Ingredients
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Collard Greens
Finishing (optional)
Method
Prep
Clean and stem collards
Wash collard leaves thoroughly under cold running water to remove grit. Stack a few leaves, fold in half lengthwise, and cut along each side of the thick center stem to remove it. Roll or stack leaves and roughly chop into 1–2 inch ribbons until you have approximately 1 lb chopped greens.
Cook
Sauté aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs olive oil. When oil is shimmering, add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 5–7 minutes. Add the minced garlic and red pepper flakes and cook for 30–45 seconds more until fragrant.
Add smoked meat (if using)
If using a ham hock or diced smoked turkey, add it to the pot now and stir to combine with the aromatics for 1–2 minutes so it warms and begins to release flavor.
Simmer until tender
Cover the pot partially with a lid and simmer gently for 25–35 minutes, stirring occasionally and checking liquid level. Cook until the collards are tender but not mushy; shorter time (20–25 min) for more texture, longer (30–35 min) for very soft greens. Add a splash more water or broth (¼ cup) if the pot becomes dry.
Finish and season
Season and balance
Once collards are tender, stir in 1 tbs apple cider vinegar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp sugar or honey if using. Taste and adjust seasoning: add more salt, pepper, or vinegar as desired. If using the ham hock, remove it, shred any meat, and return the meat to the pot (or serve the hock on the side).