Braised Collard Greens
The secret to these greens isn't just the cooking time; it is the quality of the pot liquor—the broth left behind in the bottom of the pan. Start with smoky meat to build a savory base that coats every leaf.
Master the cleanup and the cut.
Collard greens hold a surprising amount of dirt in their veins; submerge them in a sink of cold water and lift them out rather than draining the water to leave the grit behind.
- Large heavy-bottomed Dutch oven
- Chef's knife
- Tongs
What goes in.
- 3 bunchescollard greens, rinsed and stems removed
- 8 ozsmoked ham hocks or thick-cut bacon lardons
- 1yellow onion, diced
- 3 clovesgarlic, smashed
- 4 cupschicken stock
- 1 tbspcider vinegar
- 1 tspred pepper flakes
Don't boil the life out of them
Keep the liquid at a gentle simmer, not a rolling boil. The greens should be submerged just enough to soften, allowing the smoky fat to emulsify into the stock.
The method.
Render the meat
Place the ham hocks or bacon in the Dutch oven over medium heat. Let them cook until the fat has rendered and the edges are crisp and amber.
Sauté the aromatics
Add the onion to the rendered fat. Cook until translucent and soft, then add the smashed garlic and pepper flakes for thirty seconds until fragrant.
Wilt the greens
Stack the cleaned leaves, roll them like a cigar, and slice into wide ribbons. Add them to the pot in handfuls, stirring until they collapse and turn a deep, dark green.
Simmer
Pour in the stock. Cover, reduce the heat to low, and cook for 2 hours. The greens are ready when they lose their raw crunch and the stems are soft.
Finish
Stir in the cider vinegar at the very end to brighten the heavy smoke of the pork fat.
Other turns to take.
Vegetarian
Replace the ham hocks with a tablespoon of smoked paprika and a splash of soy sauce to replicate the depth of flavor without the meat.
When it doesn't go to plan.
Always taste the pot liquor before adding extra salt; the ham hocks and stock are often salty enough on their own.
If you have time, let the greens sit for 30 minutes off the heat before serving; the flavors meld significantly.
Never throw away the stems if they are tender; if they are woody, compost them or use them to flavor your stock.
The ones that keep coming up.
How do I know if I've cleaned them well enough?
If you hear grit crunching between your teeth, you haven't cleaned them enough. The bowl of water should have no sand at the bottom after the final rinse.
Can I use kale instead?
You can, but reduce the cooking time by half. Kale breaks down much faster than the fibrous structure of a collard green.
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