These Collard Greens Are Traditional, Tender, and Soul-Satisfying

Good collards are silky, smoky, and a little tangy. The broth they cook in, called pot likker, is worth sopping up with cornbread.

What You’ll Need:

• 2 large bunches collard greens (about 2 pounds)
• 1 smoked turkey wing or ham hock
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

Traditional Method:

1. Wash the greens thoroughly (grit hides in the leaves). Remove the stems and chop the leaves into 2-inch pieces.
2. Simmer the broth, turkey wing, onion, and garlic for 20 minutes.
3. Add the greens in batches, stirring as they wilt. Add the vinegar, sugar, and pepper flakes.
4. Cover and simmer 1 to 1½ hours, until completely tender. Taste and season with salt.

Quick Version: Cook 4 slices of chopped bacon, sauté the onion in the fat, then add thinly sliced greens and 2 cups of broth. Simmer 30 to 40 minutes.

Pro Tip: Add a splash of vinegar at the end too. It wakes the whole pot up.