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Ingredients
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Collards & Braising Liquid
Smoked Bacon & Aromatics
Pickled Serrano & Garnish
Method
Pickled Serrano & Prep
Make quick pickled serranos
In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar and 1 tsp kosher salt. Bring to a simmer just until sugar and salt dissolve (about 2 minutes). Place thinly sliced serranos in a heatproof jar or bowl and pour hot brine over them. Let cool to room temperature, then cover and refrigerate while you cook the collards (minimum 15 minutes).
Trim stems from collard leaves: stack leaves, fold in half lengthwise and cut out the central stem. Roughly chop leaves into 1–2" ribbons; rinse well to remove grit and shake or spin dry.
Cook Bacon & Aromatics
In a large wide skillet or Dutch oven set over medium heat, add the diced smoked bacon. Cook, stirring occasionally, until fat is rendered and bacon is crisp to your liking, about 6–8 minutes.
Using a slotted spoon, remove about half the crisped bacon pieces to a small bowl for garnish. Leave the remaining bacon and fat in the pan.
Add the chopped onion to the bacon fat and cook over medium heat until translucent and beginning to brown, about 5 minutes. Add the minced garlic, smoked paprika and red pepper flakes and cook, stirring, 30–45 seconds until fragrant.
Braise Collards
Add the chopped collards to the pot in batches, allowing them to wilt slightly before adding more so they fit. Toss to coat in the bacon fat and aromatics.
Pour in 2 cups of chicken stock, 2 tbsp apple cider vinegar, 1 tsp sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.
Bring the liquid to a gentle simmer, then reduce heat to low, cover partially with a lid (leave a small gap) and braise for 25–30 minutes, stirring once or twice, until collards are tender and flavors meld. If the pan becomes dry, add up to 1/2 cup additional stock or water.
Taste and adjust seasoning with additional salt, pepper or a splash more apple cider vinegar if you want brighter acidity. Stir in 1 tsp fresh lemon juice if using, for brightness.
Finish & Serve
Transfer braised collards to a serving bowl. Spoon the reserved crisp bacon over the top.
Drain pickled serranos and scatter a few slices over the collards to taste (these provide heat and acidity). Serve hot as a side dish.
Leftovers: cool, cover and refrigerate up to 4 days. Reheat gently on the stovetop with a splash of stock or water.