Side Collard Greens Recipe

Smoke or roast tomatoes

Optional: Preheat a smoker to 225°F (or an oven to 425°F). Toss halved Roma tomatoes with 1 tablespoon olive oil and 1/2 teaspoon smoked sea salt. Place on a tray and smoke for 30–45 minutes until softened and smoky, or roast in the oven for 25–30 minutes until slightly charred. Allow to cool slightly, then pulse in a blender or food processor until crushed but still a little chunky to yield about 1 cup.

If you prefer convenience, use 1 cup canned fire-roasted tomatoes or store-bought smoked tomatoes and skip this step.

Prepare collards

Wash collard leaves thoroughly to remove grit. Stack leaves, fold, and slice out the thick central stems with a knife. Roll leaves and slice crosswise into 1-inch ribbons until you have about 1 pound chopped collards.

Cook aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, warm 2 tablespoons olive oil or bacon fat until shimmering. Add the chopped onion and a pinch of salt. Sauté 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic, smoked paprika, and red pepper flakes (if using). Cook 1 minute until fragrant, stirring so the spices don't burn.

Add smoked tomato and braising liquid

Stir in 1 cup smoked or fire-roasted tomatoes and cook 2–3 minutes to meld flavors. Add 2 cups chicken or vegetable stock, 2 tablespoons apple cider vinegar, and 1 tablespoon brown sugar. Bring the mixture to a gentle simmer.

Braise collards

Add the chopped collards in batches, stirring to wilt and incorporate each batch into the braising liquid. Once all collards are in the pot, press them down so they are mostly submerged. Season with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Cover the pot, reduce heat to low, and simmer gently 25–35 minutes until the greens are tender but still have some structure. Stir once or twice during cooking and adjust liquid level—add up to 1/2 cup additional stock or water if the pot becomes too dry.

Taste and adjust

Uncover and taste; if the greens need more acidity, stir in additional apple cider vinegar 1 teaspoon at a time. Adjust salt and pepper as needed. If you like a touch of heat, stir in 1 teaspoon hot sauce.

If the braising liquid is thin and you prefer a thicker, glossy finish, increase heat to medium and cook uncovered 3–5 minutes to reduce the sauce slightly, stirring to prevent sticking.

Off the heat, brighten the greens with 1 teaspoon fresh lemon or orange juice if desired. Taste once more and adjust seasoning. Transfer to a serving bowl and serve warm.

Leftovers: cool and refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of stock or water to loosen the sauce.