Collard Greens Recipe

Wash the collard greens thoroughly: submerge leaves in a large bowl of cold water, swish to remove grit, then lift out and drain. Repeat if water is gritty. Pat or spin dry and stack leaves. Remove the tough central stems by folding each leaf lengthwise and slicing the stem out. Stack leaves and chop into 1–1½ inch ribbons.

If using a smoked ham hock or turkey leg, rinse it under cold water and set aside.

Peel and finely chop the onion. Mince the garlic.

Heat fat and sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil or bacon fat over medium heat until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add garlic and spices

Add the minced garlic, smoked paprika, and crushed red pepper flakes. Cook, stirring, for 30–45 seconds until fragrant but not browned.

Add smoked meat (optional)

If using a ham hock or smoked turkey leg, nestle it into the pot now and brown lightly on exposed surfaces for 1–2 minutes. This builds additional flavor.

Add the chopped collard greens to the pot in batches if necessary, letting each addition wilt slightly before adding more. Stir to combine with the aromatics so greens are coated and begin to release moisture, about 2–3 minutes.

Pour in the chicken or vegetable stock and add the apple cider vinegar. If using, add the brown sugar now. Scrape any browned bits from the pot bottom with a wooden spoon. Bring the liquid to a gentle simmer.

Reduce heat to low, cover partially (lid slightly ajar) and simmer gently until the collards are tender and flavors have melded, about 30–45 minutes. Stir occasionally and check liquid level; add up to 1/2 cup more stock or water if the pot dries too quickly. If you used a ham hock or turkey leg, check after cooking and remove bones; shred some meat back into the greens if desired.

Taste and adjust seasoning with additional kosher salt and black pepper as needed. If the greens are too bitter, add another 1/2 tablespoon of vinegar and/or a little more brown sugar to balance. If you like a brighter finish, add 1 teaspoon more vinegar to taste.

Serve warm. Collard greens can be spooned over rice, served as a side with smoked meats, or kept in the refrigerator for up to 4–5 days; flavors improve overnight.