Step by step

Method

4 steps

1. 1

   Wash 2 bunches collard greens well — grit hides in the folds. Strip the leaves from the tough stems, stack, roll, and slice into 1-inch ribbons. Dice 1 onion; mince 3 garlic cloves. Optional smoked meat: ham hock, 4 oz diced ham, or 3–4 slices bacon chopped.

2. 2

   In a heavy pot over medium, cook bacon or ham in a little oil until it renders and browns, 5–8 minutes. Soften onion in the fat 5–6 minutes; add garlic 30 seconds until fragrant. Pile in the collards (they look like a mountain — they wilt). Add 3–4 cups chicken stock or water, 1 tablespoon cider vinegar or a splash of hot sauce, ½ teaspoon black pepper, ½ teaspoon smoked paprika or red pepper flakes, and salt lightly if your meat is salty.

3. 3

   Bring to a simmer, then cook uncovered or partly covered 35–55 minutes, stirring now and then, until the greens are silky-tender and the pot liquor tastes smoky and savory. Add a splash of water if they get dry. Taste — you want a little vinegar bite and enough salt.

4. 4

   Fish out the bone if you used a hock. Serve in bowls with the pot liquor over rice or with cornbread for dunking. You want silky, smoky collards in rich pot liquor — not tough bitter leaves or a watery bland boil.