Collard greens are a point of southern pride. Any barbecue or soul food restaurant worth its salt has a place for these mustardy-flavored greens. In the South, collard greens are typically cooked with a ham hock or smoked turkey wings to give a great smoky flavor to the greens and the broth—or pot liquor as it is referred to in local parlance. You can definitely add either to this recipe, but I like to use chipotle chiles to give not only smokiness but also a little heat to this dish. I prefer my collard greens to retain some bite and cook them until tender, not to melting. The greens have a natural sweetness that is both accentuated and balanced by the finishing splash of apple cider vinegar. Sweet, smoky, and slightly vinegary, these collard greens definitely deliver a touch of soul to the table.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the oil in a large deep sauté pan over high heat until the oil begins to shimmer. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute.
Step 2
Add 1 1/2 cups water and the chipotle puree and bring to a boil. Add the collards, season with salt and pepper, and turn to coat in the mixture. Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the greens are crisp-tender, 15 to 20 minutes. Transfer to a platter and drizzle with the vinegar.
