Datil Collards Recipe

Prepare collards

Wash collard leaves thoroughly to remove grit. Stack leaves, remove and discard tough stems, then roll and slice leaves into 1/2-inch ribbons. Measure out 1.5 lb sliced collards.

If using fresh datil peppers, remove stems and roughly chop. If using datil paste, measure an equivalent (about 2–3 tablespoons).

If using bacon, chop into 1/2-inch pieces. If using ham hock, have it ready to brown briefly.

Cook bacon (optional)

In a large heavy skillet or Dutch oven over medium heat, add chopped bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and leave fat in pan. If not using bacon, heat 1 tablespoon olive oil instead.

Add remaining 2 tbs olive oil and 1 tbs butter to the pan over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, 5–6 minutes.

Stir in minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Add chopped datil peppers (or datil paste) to the onion mixture. Cook, stirring, 2–3 minutes to release aroma. Add smoked paprika, red pepper flakes (if using), brown sugar and black pepper; cook 1 minute to bloom spices.

Pour in apple cider vinegar and 1/4 cup hot water to deglaze the pan, scraping up any browned bits. Let simmer 1–2 minutes. If using whole fresh datils and you prefer a smoother sauce, transfer this mixture briefly to a blender or use an immersion blender and puree until smooth, then return to pan. Taste and adjust heat or sweetness as desired.

Increase heat to medium-high and add the sliced collards to the pan with the datil sauce. Add 1 cup water or low-sodium chicken broth and 1 tsp kosher salt. Stir to combine so leaves begin to wilt. If the pan is small, add collards in batches, allowing each batch to wilt slightly before adding more.

Bring mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook until collards are tender but still bright green, 18–25 minutes. Stir every 5–7 minutes and add up to 1/4 cup additional hot water if pan looks dry.

If you reserved bacon, stir it back into the greens in the final 2 minutes of cooking to reheat and distribute flavor.

Remove pan from heat. Stir in 1 tablespoon lemon juice and 1 teaspoon extra-virgin olive oil to brighten the dish. Taste and adjust salt, pepper, or vinegar as needed.

Transfer collards to a serving bowl and garnish with the reserved crispy bacon pieces (if used). Serve hot as a side dish with smoked or barbecued meats, rice, or cornbread.