quick-braised

collard greens

HANDS-ON TIME

30 MIN

TOTAL TIME

55 MIN

Serves 6

Traditionally, collard greens are cooked for hours and hours, until they’re insanely tender. I understand why people love the almost-silky texture, but I much prefer my collard greens to have a little bite. So when I cook them, I start by sautéing onion with bacon and garlic. Next (and here’s the real trick) I add chicken broth, bring it to a simmer, and add the collard greens a handful at a time so they can wilt slightly. Once I have them all in the pot, I let them braise for just long enough to get nicely tender without becoming too soft. PS: The chicken broth adds lots of flavor, so don’t substitute water.

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, finely chopped
• 2 thick-cut bacon slices, chopped
• 2 garlic cloves, thinly sliced
• Kosher salt
• 1 (15-ounce) can low-sodium chicken broth
• 2¾ pounds collard greens, stemmed and chopped (see Tip)
• 2 tablespoons red wine vinegar, plus more for serving
• Freshly ground black pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion, bacon, garlic, and a generous pinch of salt and cook, stirring occasionally, until the onion is softened and the bacon fat is rendered, about 7 minutes.

Add the broth to the saucepan and bring to a boil over high heat. Add the collard greens in large handfuls, letting each handful wilt slightly before adding more. Cover and braise over medium-low heat, stirring occasionally, until the greens are just tender, 20 to 25 minutes. Stir in the vinegar and season the greens with salt and pepper. Transfer the greens to a serving bowl and serve, passing more vinegar at the table.

DO IT AHEAD The collard greens and their cooking liquid can be refrigerated in an airtight container overnight. Reheat in a saucepan over medium heat, stirring occasionally, until hot.

TIP If you prefer to buy your greens already stemmed and chopped, purchase about 1¼ pounds instead of the 2¾ pounds called for in the recipe.