Collards (Linda)

Sometimes the simplest recipes are the best, and these collards prove it with just greens and vinegar.

The vinegar does double duty: it tenderizes the tough leaves during the hour-long simmer and adds a subtle tang that cuts through the slight bitterness of the greens.

By the time they’re done, the collards have wilted down to a fraction of their original volume and turned silky and melt-in-your-mouth tender.

Pro Tips

• Wash thoroughly: Collards can be gritty. Fill a large bowl with cold water, swish the greens around, then lift them out. Repeat until no grit settles at the bottom.
• Remove thick stems: Strip the leaves from the center stem by folding each leaf in half and pulling the stem away. The stems never get tender enough.
• Add water as needed: Start with just enough water to cover, then check every 20 minutes. Add more if the pot looks dry.
• Season at the end: Taste the greens after an hour and add salt, pepper, or hot sauce to suit your preference.

Variations

• Add a ham hock or smoked turkey wing for traditional Southern flavor
• Stir in a pinch of red pepper flakes for heat
• Finish with a drizzle of pot likker (the cooking liquid) for extra flavor