Kickin Collard Greens Recipe

Prepare the collards

Rinse the collard greens thoroughly under cold water to remove grit. Stack several leaves, roll them tightly and slice away the tough center stems on each leaf. Shred or roughly chop the leaves into 1-inch strips until you have 1 lb.

Prepare aromatics and smoked meat

Peel and finely dice 1/2 cup onion, mince 4 cloves garlic, grate 1 tsp fresh ginger, and seed & finely chop 1 jalapeño. If using smoked turkey leg or ham hock, pat it dry.

In a large Dutch oven or heavy-bottomed pot set over medium heat, warm 3 tbs olive oil and 1 tbs butter until the butter melts and begins to shimmer.

Add the diced onion and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Stir in the minced garlic, grated ginger, and chopped jalapeño; cook 1–2 minutes until fragrant.

Add 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp crushed red pepper flakes. Toast the spices 30–45 seconds, stirring, to bloom their flavor.

If using a smoked turkey leg or ham hock: nestle it into the pot with the aromatics and pour in 1 cup chicken or vegetable stock. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 20 minutes to let the meat impart smoky flavor.

If not using smoked meat: after toasting spices, deglaze the pan with about 2 tbs of the stock, scraping up any browned bits, then proceed with the next step.

After simmering, use tongs to remove the smoked meat, shred any loose meat from the bone and return the meat to the pot (discard bone and rind).

Increase heat to medium-high. Add the shredded collard greens in handfuls, letting each wilt slightly before adding the next so they fit in the pot without overcrowding. Stir to coat the leaves in the aromatic mixture.

Pour in the remaining broth if needed so there's visible liquid but not more than about 1 to 1 1/2 cups total. Add 2 tbs apple cider vinegar, 1 tbs lemon juice, 1.5 tsp kosher salt, 1/2 tsp black pepper, 1 tbs hot sauce, and 1 tsp brown sugar (if using). Stir to combine.

Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 20–25 minutes, stirring occasionally, until the collards are tender but still bright green. Taste and adjust seasoning: add more salt, hot sauce, or vinegar as desired for kick.

Remove from heat. If a looser sauce is desired, stir in up to 2 tbs additional stock or a drizzle of olive oil. Sprinkle with a pinch (about 1/4 tsp) red pepper flakes if you want extra heat.

Transfer to a serving bowl, spoon any flavorful juices over the greens, and serve hot as a side. Leftovers keep in the refrigerator up to 4 days and taste even better reheated.