Collard Greens Recipe

Rinse collard greens thoroughly under cold water to remove grit. Pat dry. Stack leaves, fold in half lengthwise and slice out the tough central stem from each leaf. Stack stems-removed leaves, roll tightly and slice crosswise into 1/2-inch ribbons (chiffonade). Roughly chop the onion. Mince the garlic.

Render bacon or heat oil

If using bacon or ham hock, heat a large heavy-bottomed pot over medium heat. Add bacon or diced ham and cook until fat renders and pieces are browned, about 5–7 minutes. Remove excess fat if more than 2 tbsp remains, leaving about 1–2 tbsp for sautéing. If not using pork, heat 2 tablespoons olive oil over medium heat.

Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir occasionally so it browns lightly but does not burn. Add the minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant.

Add the prepared collard ribbons to the pot, tossing to combine with the onion-garlic mixture. They will look bulky but will shrink as they wilt.

Pour in the chicken or vegetable stock and add the smoked ham hock (if using). Bring mixture to a gentle simmer, then reduce heat to low so the liquid barely bubbles. Cover the pot partially (lid ajar) and simmer until the greens are tender and deeply flavored, 35–45 minutes. Stir occasionally and press the greens down so they stay submerged in the liquid.

Once the greens are tender, remove the ham hock. If using a ham hock, shred any meat from it and return the meat to the pot. Taste the cooking liquid and add salt and black pepper, starting with the amounts listed and adjusting to taste. Stir in the apple cider vinegar and simmer uncovered 3–5 minutes to marry flavors.

If the greens are wetter than you prefer, simmer uncovered a few minutes longer to reduce liquid to desired consistency. Stir in chopped parsley, if using. Serve hot.