Collard Greens Recipe

Prepare collards

Rinse collard leaves thoroughly under cold running water to remove grit. Stack several leaves, fold in half lengthwise and slice out the tough center rib with a knife. Roll leaves and slice into 1/2- to 1-inch ribbons. You should have about 8-10 packed cups (1.5 lb).

Chop aromatics

Peel and halve the onion, then slice into thin half-moons. Smash and mince the garlic cloves. Strip thyme leaves from stems, if using, and roughly chop.

Render fat and sweat aromatics

In a large heavy skillet or Dutch oven over medium heat, add the olive oil or bacon drippings (2 tbs). If using a ham hock or smoked turkey leg, brown it briefly in the fat for 2–3 minutes per side to build flavor. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and thyme and cook 30–60 seconds until fragrant.

Add greens and liquid

Add the chopped collards to the pot in batches, wiltging each handful slightly with tongs before adding more so they all fit. Once all collards are in, pour in the chicken stock (2 cups) and apple cider vinegar (2 tbs). Stir to combine and bring to a simmer.

Simmer until tender

Reduce heat to low, cover partially (lid slightly ajar) and simmer gently until collards are tender to your liking, 25–35 minutes. Stir occasionally, scraping any browned bits from the bottom. If liquid reduces too much before the greens are tender, add up to 1/2 cup more stock or water.

Season and finish

Once tender, remove and discard the ham hock or shred any meat and return it to the pot if desired. Stir in the granulated sugar (1 tsp), kosher salt (1.5 tsp), freshly ground black pepper (1/2 tsp), and red pepper flakes (1/4 tsp) if using. Taste and adjust vinegar, salt, or sugar to balance brightness and seasoning. Simmer uncovered 2–3 minutes to meld flavors.

Serve

Serve hot as a side dish. If desired, drizzle a little extra olive oil or spoon a bit of reserved bacon drippings over the top. Leftovers keep in the refrigerator for up to 4 days and reheat gently on the stove or microwave.