Collard greens are an often overlooked and ignored vegetable in the produce aisle, because they can seem impossible to cook well. However, the dark green, headless cabbage is rich with vitamins A and C, as well as calcium and iron. The best way to cook collard greens is via the Southern route–simmering the leaves in animal fat and stock. The kicker to making great collard greens? Add vinegar at the end.
Ingredients
- 1 head collard greens
- Animal fat (bacon, salt pork, etc.)
- 8-10 cups chicken stock
- 1 tbsp apple cider vinegar
Instructions
First, cook the bacon (or other meat) in a stock pot, making sure the bottom of the pan gets nice and oily from the bacon over medium heat. Reduce the heat to low and add collard greens, stirring to coat greens in cooking oil. Add enough chicken stock (about 8 cups) to completely cover greens and meat. Bring the greens and stock to a simmer. Keep heat and low and simmer throughout the day until chicken stock has cooked out.
Lastly, finish the greens with some apple cider vinegar before serving, then enjoy!
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