Why this recipe works long braising with smoky cured pork is the Southern method for preparing collards. And it’s definitely true that slowly cooking these greens in a sweet, smoky broth goes a long way toward tempering their assertive bitterness and adding rich, savory flavors. Cooking the greens in a Dutch oven in the oven rather than on the stovetop made it easy to maintain a constant temperature, resulting in tender but not mushy collards, and it also made this dish relatively hands off. The leftover cooking liquid, traditionally called pot “liquor” (or “likker”), can be sopped up with cornbread or biscuits, or used to cook a second batch of collard greens, as is traditionally done in the South. Serve with hot sauce or vinegar, if desired.
SERVES: 4 to 6
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
- 4 slices bacon, chopped
- 1 onion, chopped fine
- Salt and pepper
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 pounds collard greens, stemmed and
- cut into 2-inch pieces
INSTRUCTIONS:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Cook bacon in Dutch oven over medium heat until fat begins to render, about 2 minutes. Stir in onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and bring to simmer.
- Stir in collard greens, 1 handful at a time, and cook until beginning to wilt, about 5 minutes. Cover, transfer pot to oven, and cook until greens are tender and broth is flavorful, about 45 minutes, stirring halfway through cooking. Remove pot from oven and season with salt and pepper to taste. Serve.
