Collards Or Mixed Greens Recipe

Prepare greens

Rinse the collards or mixed greens thoroughly under cold running water to remove grit. Stack leaves, roll tightly, and slice crosswise into 1/2-inch ribbons. If using whole hardy greens, remove thick stems and chop stems separately (they will cook longer). You should end up with approximately 8–10 cups loosely packed leaves from 1 lb.

Sweat aromatics

In a large wide skillet or Dutch oven, heat the olive oil and butter over medium heat until butter is melted and foamy. Add the chopped 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 red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Add stock and seasonings

If using a smoked turkey wing or ham hock for smoky flavor, nestle it into the pan now. Pour in 1 cup of chicken or vegetable stock and scrape up any browned bits. Stir in the apple cider vinegar, granulated sugar (if using), kosher salt, and black pepper.

Simmer greens

Add the chopped stems first if you separated them; cook 3–4 minutes to begin softening. Add the sliced leaves in batches, letting each wilt slightly before adding more so they fit in the pan. Once all greens are in, stir to coat with the liquid. Bring to a gentle simmer, reduce heat to low, cover, and cook until the stems are tender and the leaves are completely wilted, about 20–30 minutes depending on toughness. Stir occasionally and add up to 1/4 cup additional stock or water if the pan becomes dry.

Finish and adjust

Remove and discard (or reserve for another use) the smoked turkey wing or ham hock, if used. Taste the greens and adjust seasoning with additional salt, pepper, and up to 1 teaspoon fresh lemon juice for brightness. If you want more heat, stir in crushed red pepper or a dash of hot sauce. If you prefer drier greens, uncover and cook a few minutes longer to evaporate excess liquid.

Serve: Transfer the greens to a warmed bowl or plate and serve hot as a side. They pair well with cornbread, rice, or roasted meats.