The OLD-FASHIONED Way To Make Collard Greens From Scratch

#idawells HOW TO COOK COLLARD GREENS: THE BLACK WAY INGREDIENTS: 2-3 lbs fresh collard greens 4-6 oz salt pork, OR 2 large smoked ham hocks, OR 4 strips thick-cut bacon 1 large yellow onion, diced rough 4 cloves garlic, minced ½ tsp red pepper flakes (optional) 3-4 cups chicken or vegetable broth (or salted water) 1 tbsp apple cider vinegar (optional) Salt and pepper to taste STEPS: Step 1: Rinse fresh greens twice. Strip leaves from thick stems. Roll leaves and cut into thick ribbons (about 1 inch wide). Step 2: In a heavy pot, cook salt pork/ham hocks/bacon over medium heat until rendered and brown (8-10 minutes). Remove meat, leave fat in pot. Step 3: Add diced onion to fat. Caramelize over medium heat, stirring occasionally, for 15+ minutes until deep golden and sweet. Add minced garlic and red pepper flakes. Bloom for 60 seconds. Step 4: Add all greens to pot. Don't stir immediately—let bottom layer wilt against the fat. After 2 minutes, stir. Repeat until all greens are wilted (5-8 minutes total). Step 5: Add 3-4 cups broth (liquid should come halfway up the greens, not over). Add meat back to pot. Add 1 tbsp vinegar if using. Step 6: Cover, turn heat to low. Stir every 20 minutes. Cook 2 hours. Greens should be tender, pot liquor dark and rich. Taste at 1 hour and 1½ hours to check progress. Step 7: Taste and adjust. Add salt ½ tsp at a time if needed. Pot liquor should taste deep and rich. 0:00 - Cold Open | 3:00 - Secret (Low & Slow) | 5:30 - Step 1: Prep Greens | 7:00 - Step 2: Render Meat | 9:00 - Step 3: Caramelize Onion | 11:00 - Step 4: Wilt Greens | 13:00 - Step 5: Add Liquid | 15:00 - Step 6: Braise 2hrs | 23:00 - Step 7: Adjust