Collard Greens Recipe
Make Collard Greens Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Collard Greens
Seasoning & Aromatics
Finishing
Method
Collard Greens
- 1
Prepare collards
Rinse collard greens thoroughly under cold running water to remove grit. Stack leaves, fold in half lengthwise and slice out the tough central stem with a knife. Stack leaves and roll or fold, then slice crosswise into 1/2-inch ribbons until you have about 8 cups packed (roughly 1 lb).
Seasoning & Aromatics
- 2
Sauté aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil or bacon drippings and heat until shimmering. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- 3
- 4
Deglaze
Pour in the apple cider vinegar and stir, scraping any browned bits from the bottom of the pot. Let the vinegar reduce for about 1 minute.
- 5
Simmer greens
Add the shredded collard greens to the pot (they will mound high at first). Pour in the chicken or vegetable stock, then add the kosher salt, black pepper and red pepper flakes if using. Stir to combine, cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently until the greens are tender, about 30–45 minutes. Stir occasionally; if the pot becomes too dry, add up to 1/2 cup additional stock or water.
Finishing
- 6
Adjust seasoning
Remove and discard (or reserve for another use) the smoked ham hock or turkey leg. Taste the greens and adjust salt and pepper. Stir in the granulated sugar if desired to balance bitterness, and add hot sauce if you like heat.
- 7
Serve
Serve the collard greens hot as a side dish. Spoon a little of the cooking liquid over each portion. They keep well in the refrigerator for up to 4 days and reheat gently on the stove or in the microwave.