Collard Or Mixed Greens Recipe

Wash and stem

Rinse the collards or mixed greens thoroughly in cold water to remove grit. Fold each leaf in half and run a knife down the thick central stem to remove it, then stack and slice the leaves into 1/2- to 1-inch ribbons. You should end up with roughly 8–10 cups loosely packed chopped greens from 1 lb.

Render and sauté

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil or bacon drippings (2 tbs). If using a smoked ham hock or turkey leg, add it now and brown lightly, 3–4 minutes per side. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Add liquid and greens

Pour in the chicken broth (2 cups), apple cider vinegar (2 tbs), brown sugar (1 tbs), red pepper flakes (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp). Stir to combine and bring the liquid to a gentle simmer. Add the chopped greens in batches, stirring to wilt each addition before adding more, so they fit into the pot.

Braise

Once all greens are in the pot and the liquid simmers, reduce heat to low, cover partially (lid tilted) and simmer gently for 25–35 minutes until the greens are tender but not mushy. Stir occasionally; if the pot becomes dry, add up to 1/2 cup additional water or broth.

Remove smoke bone and adjust seasoning

If you cooked with a ham hock or turkey leg, remove it to a cutting board, shred any meat and return just the meat to the pot (discard bone). Taste the greens and adjust seasoning: add more salt, pepper, or 1–2 tsp apple cider vinegar for brightness, and 1 tsp lemon juice or hot sauce if using. If you prefer a touch more sweetness, add a little more brown sugar or honey.

Serve warm as a side dish. Greens will keep in the refrigerator up to 4 days and often taste better the next day after flavors meld.