Collard Greens Recipe

Rinse the collard greens thoroughly under cold water to remove grit. Stack leaves, fold in half, remove tough center stems with a knife, then roll and slice crosswise into 1-inch strips until you have about 1 lb of chopped greens.

Bring 6 cups of water to a rolling boil in a large pot. Add the chopped greens in batches and blanch for 2 minutes to brighten color and reduce cooking time. Use tongs to transfer greens to a bowl of ice water to stop cooking. Drain and squeeze out excess water; set aside.

Dice the bacon into 1/2-inch pieces. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until fat renders and pieces are crisp, about 6–8 minutes. Remove most of the crisped bacon with a slotted spoon and reserve for garnish, leaving 2–3 tablespoons of bacon fat in the pot.

If the pot is low on fat, add 1 tablespoon olive oil. Add the chopped onion and cook over medium heat until translucent and beginning to brown at the edges, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Return the blanched, drained collard greens to the pot and stir to combine with the onion/garlic mixture. Pour in 2 cups chicken stock, 2 tablespoons apple cider vinegar, 1 teaspoon hot sauce, and 1 teaspoon brown sugar. Stir to combine.

Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon crushed red pepper flakes. Bring the pot to a gentle simmer, then reduce heat to low, cover partially, and simmer gently 25–35 minutes, stirring occasionally, until greens are tender but still have structure. If liquid reduces too far, add 1/4 cup water or stock as needed.

Taste and adjust seasoning: add more salt, pepper, or vinegar to balance acidity and saltiness. For a smokier flavor, stir in 1 teaspoon smoked paprika if using.

Stir in reserved crisp bacon pieces. If desired, stir in an extra teaspoon of apple cider vinegar for brightness. Let the greens rest, covered off heat, for 5 minutes to allow flavors to meld.

Serve hot with additional hot sauce on the side. Garnish each serving with a few reserved bacon pieces.