Slow-Simmered Collard Greens
These greens require three things: thick-cut smoked meat, a heavy-bottomed pot, and enough time for the harshness to mellow. When done right, the greens lose their metallic edge, turning silky and rich while the liquid becomes a broth you'll want to mop up with bread.
Commit to the simmer
The greens will look like an impossible mountain when raw, but they wilt down significantly. Do not rush the braise; if you pull them off early, the stems will remain woody.
- large 8-quart Dutch oven
- chef's knife
- tongs
- slotted spoon
What goes in.
- 3 lbcollard greens, washed and stemmed
- 1 lbsmoked ham hocks or thick-cut smoked bacon
- 1large yellow onion, diced
- 3 clovesgarlic, smashed
- 1 tbspcrushed red pepper flakes
- 2 tbspcider vinegar
- 6 cupswater or chicken stock
- 1 tspkosher salt
Building the pot liquor
Starting with the meat and aromatics creates a seasoned foundation. By the time the greens reach a tender, dark green state, they have absorbed the fat and smoke from the broth.
The method.
Brown the meat
Place the ham hocks or bacon in the Dutch oven over medium heat. Sear until the fat renders and the edges turn golden.
Build the base
Add the onion and garlic to the rendered fat. Cook until the onions are soft and translucent, about 5 minutes.
Prepare the greens
Stack the washed leaves, roll them into a tight cylinder, and slice them into 1-inch ribbons. Don't worry about perfect uniformity.
Simmer
Add the greens to the pot in batches, stirring to coat them in the fat. Pour in the liquid, red pepper flakes, and salt. Bring to a boil, then immediately reduce heat to the lowest setting.
The long wait
Cover the pot and let simmer for 3 hours. Stir occasionally to ensure even cooking. The greens are ready when they are limp and a deep forest green, and the meat is falling off the bone.
Finish
Remove the meat, discard the bones, and shred the pork back into the pot. Stir in the cider vinegar just before serving.
Other turns to take.
Vegetarian
Replace the smoked meat with a teaspoon of smoked paprika and a splash of soy sauce to mimic the depth provided by the ham.
When it doesn't go to plan.
Always wash collards in a large basin of cold water; they harbor significant grit near the stems.
If the pot looks too dry midway through, add a splash more water or stock.
The flavor improves overnight; if you have the time, make these a day ahead.
The ones that keep coming up.
Should I keep the stems?
Thin stems can stay, but thick, woody stems should be discarded or sliced very thinly to avoid a tough texture.
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