Collard Greens
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Ingredients
2 large bunches collard greens (about 2–3 lb)
4–6 slices bacon or 1 smoked ham hock (or smoked turkey neck/wing)
1 medium onion, diced
3–4 cloves garlic, minced
4 cups chicken broth (or water)
1–2 Tbsp apple cider vinegar, plus more to taste
1 tsp sugar (optional; balances bitterness)
1/2 tsp crushed red pepper flakes (optional)
Kosher salt and lots of black pepper, to taste
Hot sauce, for serving (optional)
Directions
Clean the collards: Strip leaves from stems (or fold leaves and cut out the thick center rib). Wash greens in several changes of cold water until no grit remains. Stack and slice into 1-inch ribbons.
Render the bacon (if using): In a large heavy pot, cook bacon over medium heat until browned. Remove bacon to a plate; leave about 2 Tbsp drippings in the pot.
Sauté aromatics: Add onion to the drippings and cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
Build the pot: Pour in broth. Stir in vinegar, sugar (if using), red pepper flakes (if using), and a good amount of black pepper. If using a ham hock or smoked turkey, add it now. Bring to a gentle simmer.
Simmer the greens: Add collards a handful at a time, stirring to wilt. Reduce heat to low, cover partially, and simmer 60–90 minutes (or until tender), stirring occasionally.
Finish: Taste the pot liquor and season with salt and more pepper as needed. If you cooked a ham hock/turkey piece, pull the meat off the bone, chop, and stir it back in. Crumble bacon and add back (optional).
Serve: Serve hot with a splash of vinegar or hot sauce, and cornbread for dipping.
Notes & Variations
More smoky: Add 1/2 tsp smoked paprika, or use both bacon and a small ham hock.
More tangy: Add an extra tablespoon of vinegar at the end (do it gradually and taste).
Faster cook: Chop greens smaller and simmer uncovered for the first 10 minutes to help them soften quickly.
Make-ahead: Collards are often better the next day. Refrigerate up to 4 days. Freeze up to 3 months.