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Spicy Collard Greens with Tomato, Garlic, and Onions

Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.

  • Servings: 8

Source: The Martha Stewart Show, May 2010


  • 8 cups Smoked Pork Stock
  • 3 pounds collard greens, stems and ribs removed
  • 1/2 cup extra-virgin olive oil
  • 3 medium onions, coarsely chopped (about 2 cups)
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes, drained


  1. In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.

  2. Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.

  3. Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.

Reviews Add a comment

  • mardolly
    25 JUL, 2010
    never made collard greens before; but this recipe is terrific! After tasting them this way I know that I could never eat them any other way. The tomato and onion give the greens the right amount of flavor that when all put together there is no better taste for these greens. Thank you for this recipe! It is delicious and very healthy for you.