Collard Greens in Smoky Pork Stock

Collard greens are ready to be picked when they are 10 inches long which is usually 75 to 85 days from transplants, 85 to 95 days from seed. Collards prefer cooler temperatures, between 55–75°F (13–24°C), optimum being 60–70°F (16–21°C), but will produce good crops under warmer, summer conditions.

Ingredients/Shopping List

1 quarts Smoky Pork Stock 

3 pounds collard greens, stems and ribs removed, leaves cut into 1-inch-wide ribbons 

1/4 cup plus 2 tablespoons olive oil 

1 1/2 medium onions, coarsely chopped 

3/4 tablespoons minced garlic 

3/4 teaspoons crushed red pepper 

Salt and freshly ground black pepper 

One 28-ounce cans whole peeled tomatoes, drained 

Kitchen Equipment Needed

A cutting board

A knife

A Skillet

A pot to keep the drained liquids in

A pot to keep the cooked collards in

Measuring spoons

Step 1

In a large skillet, bring the Smoky Pork Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes. Drain the greens, reserving the liquid.

Step 2

Wipe out the skillet. Add the oil and onions to the dish and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/4 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 1.5 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes.

Recipe Citation: https://www.foodandwine.com/recipes/spicy-collard-greens