Slow-Simmered Collard Greens
These greens depend on low, steady heat and the steady infusion of smoke. When done right, you are left with a pot of tender greens and a broth that begs for a piece of cornbread.
The importance of the wash
Collards hold grit in their ruffles. Wash them in three changes of cold water, lifting them out of the basin each time so the sand stays at the bottom.
- Heavy-bottomed Dutch oven or pot with lid
- Large knife
- Colander
What goes in.
- 2 bunchescollard greens, ribs removed and leaves chopped
- 1 lbsmoked turkey leg or ham hock
- 1 largeyellow onion, diced
- 3 clovesgarlic, smashed
- 1 tbspapple cider vinegar
- 1/2 tspred pepper flakes
- 4 cupschicken or vegetable stock
Reducing the liquid
The liquid remaining in the pot is the reward. Simmer uncovered for the final 30 minutes to concentrate the flavors into the broth.
The method.
Simmer the base
Place the smoked meat, onion, garlic, red pepper flakes, and stock in the pot. Bring to a boil, then reduce to a low simmer for 45 minutes until the meat begins to pull away from the bone.
Add the greens
Add the prepared greens to the pot in batches, pressing them down as they wilt. They will look like too much at first, but they collapse significantly.
Slow cook
Cover the pot and let simmer on low heat for 1.5 to 2 hours. Stir occasionally to ensure even cooking.
Finish and season
Remove the meat, strip the flesh from the bone, and return it to the pot. Stir in the vinegar, cook uncovered for 20 minutes, and taste for salt.
Other turns to take.
Vegetarian
Substitute the smoked meat with a teaspoon of smoked paprika and a tablespoon of soy sauce to provide depth without animal products.
Spicy
Add a whole serrano pepper or increase the red pepper flakes for a sharper heat profile.
When it doesn't go to plan.
Fold the leaves in half to easily slice out the thick center ribs.
Do not discard the stems; chop them finer than the leaves if you want to include them, but they need the full cooking time to soften.
The greens are often better the next day after the flavors have had time to settle in the refrigerator.
The ones that keep coming up.
How do I know when the greens are done?
The greens should be uniform in color and soft enough to cut easily with a fork; the texture should be silky, not mushy.
Why add vinegar at the end?
A splash of acid cuts through the heaviness of the smoked meat and brightens the deep, earthy profile of the cooked greens.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe