Collard Greens Recipe

Rinse collard greens thoroughly under cold running water to remove grit. Stack a few leaves, fold, and slice out the thick central stem by cutting on either side; then roll leaves and slice crosswise into 1/2- to 1-inch ribbons until all leaves are prepared.

Bring a large pot of water (about 4 cups for 1 lb greens) to a rolling boil. Add a generous pinch of salt if desired. Prepare an ice bath (about 2 cups ice + 2 cups cold water) in a large bowl.

Blanch the sliced collards in the boiling water for 2 minutes to brighten color and reduce bitterness. Use tongs or a slotted spoon to transfer the greens immediately into the ice bath to stop cooking. Drain and squeeze gently to remove excess water; set aside.

Heat a large heavy skillet or Dutch oven over medium heat. Add the olive oil and butter and heat until the butter foams.

If using bacon or a ham hock: add diced bacon and cook, stirring occasionally, until fat renders and bacon is crisp and golden, about 5–7 minutes. If using ham hock, add it with the onions later and simmer with the stock (see next steps).

Add the diced onion to the pan (or to the pan with rendered bacon fat) and sauté until translucent and starting to brown at the edges, about 5 minutes.

Add the minced garlic and crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds to 1 minute. Take care not to burn the garlic.

Add the blanched, well-drained collard greens to the skillet and toss to combine with the aromatic onion/garlic mixture. If you used a ham hock, nestle it among the greens now.

Pour in 1 cup of low-sodium chicken or vegetable stock. Stir in 1 tablespoon apple cider vinegar and 1 teaspoon granulated sugar. Bring the mixture to a gentle simmer.

Cover the pan, reduce heat to low, and simmer until the collards are tender and flavorful, about 20–25 minutes. Stir occasionally; if the pan becomes dry, add 2–3 tablespoons water or stock as needed.

If you used a ham hock, remove it after simmering, shred any meat, and stir the meat back into the greens.

Uncover and season the greens with kosher salt (start with 1 teaspoon) and freshly ground black pepper to taste. Taste and adjust: add more salt, vinegar (up to another 1/2 teaspoon), or a pinch more sugar to balance acidity if needed.

If using the optional finishing ingredients, stir in 1/2 teaspoon apple cider vinegar and/or 1/2 teaspoon hot sauce for brightness and a little heat.

Simmer uncovered 2–3 minutes more to meld flavors. Remove from heat and let sit 5 minutes before serving to allow flavors to develop.