Collard Greens Recipe

Prepare the collards

Wash collard greens thoroughly to remove grit. Stack a few leaves, roll tightly, and slice crosswise into 1/4- to 1/2-inch ribbons. Remove and discard thick stems or finely chop them and reserve to cook with the onion if desired.

Peel and dice the onion. Mince the garlic. If using, grate the carrot and finely mince the hot pepper.

Heat a large heavy skillet or Dutch oven over medium heat. Add the olive oil and let it warm until shimmering but not smoking.

Add the diced onion (and chopped collard stems if using) and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic, minced hot pepper (if using), and grated carrot. Cook for 1–2 minutes more until fragrant, taking care not to brown the garlic.

Add the sliced collard greens to the pot in batches, letting each batch wilt slightly before adding the next so the pan isn't overfilled.

Sprinkle the smoked paprika, crushed red pepper flakes, and black pepper over the greens. Toss to combine and coat the leaves in the aromatics.

Pour in the vegetable broth and add the apple cider vinegar, maple syrup (or brown sugar), and liquid aminos (or soy sauce). Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and let cook until the collards are tender but still bright green, about 20–25 minutes. Stir occasionally and check liquid level; add an additional 1/4 cup broth or water if the pot looks dry.

Uncover and taste. Adjust seasoning with kosher salt and more black pepper or red pepper flakes if desired. If you prefer a slightly thicker sauce, increase heat and cook uncovered for 2–3 minutes to reduce the liquid.

Stir in the fresh lemon juice if using to brighten flavors. Transfer to a serving bowl and sprinkle a pinch of extra red pepper flakes for garnish if you like more heat.

Serve warm as a side with rice, cornbread, or your favorite protein. These collard greens keep well in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.