Collards Recipe
Make Collards Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Greens & Seasoning Base
Cooking Liquid & Fat
Finishing
Method
Greens & Seasoning Base
- 1
Prepare collards
Wash collard leaves thoroughly, stack a few leaves at a time, remove and discard thick center stems, then roll leaves and slice crosswise into 1-inch ribbons. Set aside.
- 2
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons oil over medium heat until shimmering. Add the diced onion and a pinch of salt and cook 4–6 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Add smokey element
Push the aromatics to the side and nestle the smoked ham hock (or turkey leg) into the pot. Let it warm for 1–2 minutes to bloom its flavors with the aromatics.
- 4
Deglaze
Pour 2 tablespoons apple cider vinegar into the pot to deglaze, scraping up any browned bits from the bottom. Let the vinegar reduce slightly (about 1 minute). Stir in 1 teaspoon sugar and the red pepper flakes.
Cooking Liquid & Fat
- 5
Add stock and simmer
Pour in 4 cups chicken stock and bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce heat to low to maintain a very gentle simmer.
- 6
Add collards and cook
Add the chopped collard greens to the pot in batches, stirring each batch to wilt slightly and make room for the rest. Stir to submerge greens in the liquid. Cover with a tight-fitting lid and simmer gently for 40–50 minutes, stirring occasionally, until the collards are tender and the flavors have melded. If liquid reduces too much during cooking, add up to 1/2 cup more stock or water as needed.
- 7
Season toward the end
About 5 minutes before the end of cooking, remove the lid, fish out the ham hock and shred any meat from it with two forks; chop the meat and return it to the pot. Taste and add 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Simmer uncovered for the remaining time to concentrate flavors if needed.
Finishing
- 8
Finish with acid and serve
Stir in 1 tablespoon apple cider vinegar and adjust heat with hot sauce if desired. Taste and adjust salt, pepper, and vinegar to preference. Serve hot as a bulk side; the collards will keep covered in the refrigerator for up to 4 days and often taste better the next day after flavors develop.