Sautéed Collard Greens
Sautéed collard greens are about balancing the bite of the leaf with the richness of cured pork. You are looking for a tender texture that still holds a bit of structural integrity, finished with a splash of acidity to cut through the rendered fat.
Control the liquid and the heat
Collards can turn slimy if overcooked or waterlogged. Keep the heat high enough to evaporate excess moisture and focus on getting the greens tender without letting them dissolve.
- Large cast-iron skillet
- Chef's knife
- Tongs
- Colander
What goes in.
- 2 lbscollard greens, rinsed and stems removed
- 4 ozsmoked ham hock or thick-cut bacon, diced
- 2 tbspbacon fat or lard
- 1yellow onion, finely diced
- 3garlic cloves, smashed and minced
- 1/2 cupchicken stock
- 1 tbspcider vinegar
- to tastered pepper flakes and sea salt
Stack, roll, and slice
Stack three or four leaves on top of each other, roll them into a tight cigar shape, and slice crosswise into thin ribbons to ensure even cooking.
The method.
Render the fat
Place the diced bacon or ham in the cold skillet over medium heat. Let the fat liquefy and the edges crisp up, about 5 to 7 minutes.
Aromatics
Add the onion to the rendered fat. Sauté until translucent and beginning to pick up a golden hue. Stir in the garlic and red pepper flakes for 60 seconds until fragrant.
Wilting the greens
Add the greens in handfuls. They will look like too much for the pan, but they will shrink rapidly. Use tongs to toss them through the fat and aromatics.
The braise
Pour in the chicken stock. Cover the skillet tightly for 3 minutes to steam the ribs until they yield to a fork.
Finish and serve
Remove the lid, increase heat to high, and toss until the liquid has reduced to a glossy coating. Remove from heat, stir in the vinegar, and taste for salt.
Other turns to take.
Vegetarian
Replace the bacon fat with olive oil and use smoked paprika to mimic the depth of the pork.
Sweet and Heat
Add a teaspoon of dark brown sugar along with the vinegar for a balance of deep smoke, heat, and sweetness.
When it doesn't go to plan.
Always remove the tough, fibrous center rib of the leaf before slicing.
If your greens taste bitter, that final splash of vinegar is mandatory to balance the palate.
Don't crowd the skillet; if you have a massive amount of greens, work in two smaller batches.
The ones that keep coming up.
How do I know when they are done?
The greens should be dark green and tender, but the stems should still have a slight snap to them. If they look olive-drab or mushy, they have stayed on the heat too long.
Can I use pre-cut bagged greens?
You can, but they often contain bits of woody stem. Sort through them before cooking to ensure you don't get a chewy piece in your bite.
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