📝 About This Recipe
This soul-warming dish elevates the humble collard green into a sophisticated side by utilizing the bright, probiotic-rich power of raw apple cider vinegar. Rooted in Southern American tradition but refined with a modern focus on acid balance, these greens are braised until tender in a smoky, savory pot liquor. The result is a perfect harmony of bitter greens, salty aromatics, and a sharp, vinegary finish that cuts through even the richest meals.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (stems removed, leaves torn into 2-inch pieces and thoroughly washed)
The Flavor Base
- 4 slices Smoked Bacon or Salt Pork (thick-cut and diced)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 cup Red Bell Pepper (finely diced for sweetness and color)
The Braising Liquid (Pot Liquor)
- 1/2 cup Apple Cider Vinegar (raw and unfiltered preferred)
- 4 cups Chicken or Vegetable Stock (low sodium)
- 2 tablespoons Light Brown Sugar (to balance the acidity)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 teaspoon Smoked Paprika (for depth of flavor)
- 1 tablespoon Worcestershire Sauce (for umami)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Begin by prepping your greens; remove the tough center ribs from the collards, stack the leaves, and cut or tear them into bite-sized pieces. Wash them at least twice in a sink of cold water to ensure all grit is removed.
-
2
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the bacon is crispy (about 6-8 minutes).
-
3
Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
-
4
Add the diced onion and red bell pepper to the bacon fat. Sauté for 5-6 minutes until the onions are translucent and starting to brown at the edges.
-
5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
-
6
Deglaze the pot by pouring in the apple cider vinegar, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
-
7
Add the chicken stock, brown sugar, smoked paprika, red pepper flakes, and Worcestershire sauce. Bring the liquid to a rolling boil.
-
8
Begin adding the collard greens in handfuls. They will look like a lot, but they will wilt down quickly. Stir after each addition to coat them in the liquid.
-
9
Once all greens are submerged, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently.
-
10
Cook the greens for 45 to 60 minutes. Check them at the 45-minute mark; they should be tender but not mushy.
-
11
Remove the lid and increase the heat slightly for the last 10 minutes of cooking to concentrate the 'pot liquor' if it seems too thin.
-
12
Taste the greens and the liquid. Add salt and pepper as needed. If you want more 'zing,' stir in an extra tablespoon of fresh apple cider vinegar right before serving.
-
13
Stir the reserved crispy bacon back into the pot and serve warm in bowls with plenty of the braising liquid.
💡 Chef's Tips
To make this vegetarian, swap the bacon for 2 tablespoons of olive oil and a teaspoon of liquid smoke. Always wash your greens thoroughly; sand and grit often hide in the curly leaves and can ruin the texture. If the greens are too bitter for your palate, add an extra teaspoon of brown sugar to neutralize the bite. Don't toss the leftover liquid (pot liquor)! It is packed with nutrients and is delicious for dipping bread. For the best flavor, make these a day in advance; the vinegar mellows and the spices deepen overnight.
🍽️ Serving Suggestions
Serve alongside buttery cornbread to soak up the tangy pot liquor. Pairs perfectly with roasted chicken or smoked pork shoulder. Serve as a bright counterpoint to creamy macaroni and cheese. Accompany with a glass of crisp hard apple cider to echo the vinegar notes. Top with a few dashes of hot sauce for an extra Southern kick.