Collard Recipe

Wash and prep

Rinse the collard greens thoroughly under cold water to remove grit. Stack leaves, fold lengthwise, and slice out the thick center stems with a knife. Roll or stack the leaves and slice into 1/2-inch ribbons (chiffonade). Set aside.

Render aromatics and smoky element

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil (or bacon fat). When shimmering, add the diced onion and cook 5–6 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the smoked ham hock (or turkey/bacon) to the pot and let it brown slightly for 2–3 minutes to develop flavor.

Add collards and liquid

Add the ribboned collard greens to the pot in batches, stirring after each addition so they begin to wilt. Once all greens are in, pour in the chicken stock until the greens are mostly submerged (about 4 cups). Stir in the apple cider vinegar, granulated sugar, crushed red pepper flakes, kosher salt, and black pepper.

Simmer gently

Bring the pot to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover partially with a lid, and simmer gently for 45–60 minutes until the collards are tender and deeply flavored. Stir every 10–15 minutes, pressing the greens down if needed so they remain submerged and the flavors meld. If liquid reduces too much, add up to 1/2 cup more stock or water.

Adjust seasoning and finish

Remove the ham hock and shred any meat from the bone; return shredded meat to the pot (if using). Taste and adjust seasoning with additional salt, pepper, apple cider vinegar, or hot sauce to brighten flavors. Simmer uncovered 3–5 minutes more to concentrate flavors if desired.

Serve

Ladle the collards into a serving bowl, spooning some of the cooking liquid over them. Serve hot with extra hot sauce on the side. Collards pair well with cornbread, rice, or fried chicken.