Collard Greens Recipe

Prepare the greens

Wash collard greens thoroughly to remove grit. Stack leaves, fold in half lengthwise and slice out the tough center stem. Roll or stack leaves and slice into 1-inch ribbons. Set aside in a bowl and drizzle a little of the vinegar over them if desired to help tenderize.

Prepare aromatics and meat

Peel and thinly slice the onion. Mince the garlic. If using bell pepper, dice it. Cut bacon into lardons. If using a smoked ham hock or turkey wing, pat it dry and set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil or bacon drippings (2 tbs). If using bacon, add the lardons and cook until they render fat and are lightly crisp, about 5–7 minutes. Remove bacon pieces with a slotted spoon and reserve for serving; leave the fat in the pot.

If using a ham hock or smoked turkey wing, add it to the pot now; sear briefly for 1–2 minutes per side to deepen flavor. If not using smoked meat, sprinkle smoked paprika in the fat and toast it for 30 seconds.

Add sliced onion (and diced bell pepper if using) to the pot and cook over medium heat until softened and translucent, about 6–8 minutes. Stir occasionally to pick up browned bits. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the prepared collard greens in batches, wilting each batch slightly before adding more so they fit in the pot (use tongs to toss). Pour in the chicken or vegetable broth (2 cups) and add apple cider vinegar (2 tbs), sugar (1 tsp), kosher salt (1.5 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp) if using. Stir to combine and nestle the ham hock or turkey wing into the greens if used.

Bring the mixture to a gentle simmer. Reduce heat to low, cover partially (lid ajar to allow steam to escape) and simmer until greens are tender and flavors are melded, about 45–60 minutes. Check after 30 minutes and add up to 1/2 cup additional broth or water if the pot becomes too dry.

Taste and adjust seasoning near the end of cooking: add more salt, pepper, or a splash more vinegar for brightness. If using bacon, stir the reserved bacon pieces back in before serving (reserve a few for garnish). Remove the ham hock; shred any meat from it and return the meat to the pot, discarding bone and excess fat.

Transfer collard greens to a serving bowl. Drizzle a little extra vinegar or a splash of the cooking liquid over the top if desired. Garnish with reserved bacon pieces. Serve hot as a side with cornbread, rice, or your preferred mains.