Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.

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  • Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.

  • Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.

  • Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

Reviews (5)

210 Ratings
  • 5 star values: 36
  • 4 star values: 29
  • 3 star values: 95
  • 2 star values: 34
  • 1 star values: 16
Rating: 5 stars
11/07/2019
I thought this was delicious. If you use good, smoky bacon, it tastes even better. There is no reason to stew collards for hours.
Rating: 4 stars
02/25/2018
I think the “stew for a few hours” means to let it sit in fridge and reheat later.
Rating: Unrated
06/23/2017
I don't get the stewing for hours when your just cooking for 12-14 minutes? What's with that?
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Rating: Unrated
03/04/2014
Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.
Rating: 5 stars
01/13/2014
I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don't cut the stems out... waste of money and nutrition.. just cut the stems in 1/4 inch slices... no waste and no strings. I despise frozen because of the stringy cuts. I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards... and they too have in turn taught others . friends and such.