Braised Collard Greens
Collards are a hearty green that require patience. They don't just wilt; they transform under heat, soaking up the broth while maintaining enough structure to hold their own alongside a main course.
The importance of the wash
Collards carry a surprising amount of grit in their ruffled leaves. Submerge them in a full sink of cold water and lift them out by the handful rather than draining the bowl, otherwise, the sand settles right back onto the leaves.
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Tongs
What goes in.
- 3 bunchescollard greens, rinsed and stemmed
- 6 ozsmoked ham hock or thick-cut bacon, diced
- 1yellow onion, diced
- 4 clovesgarlic, minced
- 4 cupschicken or vegetable stock
- 1 tbspapple cider vinegar
- 1/2 tspred pepper flakes
Extraction of flavor
The liquid remaining in the pot after cooking is called pot likker; it captures the essence of the smoke and minerals from the greens. Don't discard it, as it is the most concentrated part of the dish.
The method.
Render the fat
Place the ham hock or bacon in the Dutch oven over medium heat. Let it fry until the fat has rendered out and the meat edges are crisp.
Aromatics
Add the onions to the rendered fat. Cook them until they are translucent and just beginning to brown at the edges, then stir in the garlic and red pepper flakes for one minute.
Layer the greens
Stack the collard leaves, roll them like a cigar, and slice into thick ribbons. Add the greens to the pot in batches, tossing them with tongs until they wilt slightly in the residual heat.
Simmer
Pour in the stock. The liquid should come halfway up the greens. Cover the pot, reduce heat to low, and simmer for 90 minutes. Check occasionally to ensure there is still liquid at the bottom.
Finish
Stir in the apple cider vinegar. Taste the greens; they should be soft and yielding, not mushy. Adjust salt only after tasting, as the ham hock provides significant seasoning.
Other turns to take.
Vegetarian
Replace the meat with smoked paprika and a teaspoon of soy sauce to replicate the deep, savory profile.
When it doesn't go to plan.
If the leaves are young, they cook faster; if they are large and dark green, give them the full two hours.
The stems are edible, but chop them into 1/4 inch pieces and add them to the pot 15 minutes before the leaves so they finish at the same time.
Serve with crusty bread to soak up the leftover liquid in the bowl.
The ones that keep coming up.
Can I use kale instead?
You can, but kale softens much faster than collards. Reduce your simmer time to 30-40 minutes to avoid disintegrating the leaves.