Collard Greens Recipe

Prepare the collards

Rinse collard leaves well under cold running water to remove grit. Stack leaves, fold and slice out the tough central stems with a knife, then roll leaves and slice into 1-inch ribbons. Place cut greens in a large bowl and set aside.

Peel and dice the onion to small (1/4–1/2 inch) pieces. Mince the garlic cloves. If using bacon, chop cooked bacon; if using ham hock or smoked turkey, have it ready.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil or bacon fat (2 tbs). When shimmering, add the diced onion and a pinch of salt. Sauté 5–7 minutes until the onion is translucent and beginning to brown at the edges.

Add the minced garlic, crushed red pepper flakes (1 tsp) and fresh thyme. Cook, stirring, for 30–45 seconds until fragrant. If using chopped bacon, add it now and cook 1–2 minutes to warm through. If using a ham hock or smoked turkey, add it to the pot now so it can begin to infuse the cooking liquid.

Add the sliced collard greens to the pot in batches, letting them wilt slightly before adding more so they fit (they will reduce dramatically). Stir to combine with the aromatics.

Pour in the chicken or vegetable broth (2 cups) and add the apple cider vinegar (1 tbs), kosher salt (1.5 tsp), black pepper (1/2 tsp) and sugar (0.5 tsp) if using. Stir, scrape any browned bits from the bottom of the pot, and bring to a gentle simmer.

Reduce heat to low, cover the pot partially (lid propped) and simmer gently for 25–35 minutes, stirring occasionally, until the collards are tender but still bright green. If you used a ham hock or smoked turkey, remove it after simmering, shred any meat and return the meat to the pot.

Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar for brightness. Stir in a little more olive oil or the cooking fat if desired for sheen and flavor.

Serve hot as a side. Offer hot sauce at the table for those who like heat.