Collard Greens Recipe

Wash collard greens thoroughly to remove grit. Pat dry. Stack several leaves, fold or roll them, then slice out the thick central stem on each leaf with a sharp knife. Stack the stemless leaves and slice crosswise into 1-inch ribbons. Rinse the cut ribbons again briefly if very gritty.

Blanch and Shock (reduces bitterness and preserves color)

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the sliced collards in batches and blanch 1–2 minutes until bright green and slightly tender but still resilient. Using tongs or a slotted spoon, transfer greens to a bowl of ice water (about 4 cups) to stop cooking. Drain well and squeeze gently to remove excess water. Set aside.

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons oil and 1 tablespoon butter (if using). When the fat is shimmering, add the smoked ham hock or smoked turkey wing (or chopped bacon/pancetta). If using bacon, render until browned and crisp, then remove excess fat leaving about 1 tablespoon in the pan.

Add the diced onion and a pinch of salt. Sauté until translucent and beginning to brown, about 6–8 minutes. Stir occasionally to prevent burning.

Add minced garlic and minced jalapeño (if using). Cook 30–45 seconds until fragrant but not browned.

Return any rendered juices and the ham hock to the pot if you removed it. Add the blanched and drained collard greens and toss to combine with the aromatics.

Pour in 2 cups low-sodium chicken broth to partially submerge the greens (you want enough liquid to braise, not fully cover). Stir in 2 tablespoons apple cider vinegar, 1 teaspoon light brown sugar, 1 teaspoon hot sauce (optional), 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if using. Taste the broth and adjust salt as needed.

Bring to a gentle simmer, then reduce heat to low, cover, and braise 25–35 minutes until collards are tender and flavors have melded. If using a ham hock or turkey wing, remove it after cooking, shred or chop the meat, discard bone and return meat to the greens.

Uncover, increase heat to medium-low, and cook 2–4 minutes to reduce excess liquid if desired. Stir in 1 teaspoon fresh lemon juice and an extra 1 teaspoon apple cider vinegar if you like a brighter finish. Adjust salt and pepper to taste.

Sprinkle with 1/2 teaspoon red pepper flakes if you want more heat. Serve warm as a side dish.