Collard Greens Recipe

Rinse the collard greens thoroughly under cold running water to remove grit. Stack several leaves, fold in half lengthwise and slice out the tough center stem with a knife. Roll or stack the leaves and chop crosswise into 1-inch ribbons. Measure out aromatics and seasonings.

Render fat and soften onion

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil or bacon fat. If using bacon, add chopped bacon and cook until fat renders and pieces are crisp, about 5–7 minutes, then remove and set aside (you can return them later). If using ham hock or smoked turkey, add it to the pot and brown briefly (2–3 minutes) to develop flavor. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add greens and stock

Add the chopped collard greens to the pot in batches, letting each batch wilt slightly before adding more so the pot can accommodate them. Pour in the chicken stock (or water/vegetable stock) so the liquid comes up about halfway up the greens. Stir to combine.

Season and braise

Stir in the apple cider vinegar, sugar, kosher salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot partially (tilted lid) and simmer gently for 35–45 minutes, or until the greens are tender and most of the liquid has reduced to a flavorful broth. Stir occasionally to prevent sticking and to ensure even cooking. If using bacon and you removed it earlier, stir it back in now.

Adjust doneness

Taste and adjust seasoning, adding up to 1/2 teaspoon more salt or a splash more vinegar if you like a brighter flavor. If the greens are still firm, continue simmering in 5–10 minute increments until desired tenderness is reached.

Remove the ham hock (if used). If you’d like, pull any meat from the ham hock, chop it and return it to the pot. Stir in the lemon juice and/or a teaspoon of hot sauce if using. Let the greens rest off the heat for 5 minutes to let flavors meld.

Serve warm as a side dish. Collard greens pair well with cornbread, rice, or alongside roasted or smoked meats. Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors often deepen overnight.