Side Dish: United States – Cider-Braised Collard Greens from the United States

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

2 large bunches collard greens (about 2 lb / 900 g), tough stems removed, leaves cut into 1-inch ribbons
4 slices thick-cut bacon, diced (or 6 oz / 170 g smoked turkey pieces)
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 tsp smoked paprika
1 / 4 tsp red pepper flakes (optional)
2 cups low-sodium chicken broth (or water) (480 ml)
1 / 3 cup apple cider vinegar, divided (80 ml)
1 tbsp brown sugar (or sorghum/molasses)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tbsp unsalted butter (optional)
Hot sauce, for serving (optional)

Instructions

Rinse collard greens thoroughly, remove tough stems, and slice leaves into 1-inch ribbons. Set aside.
In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Transfer bacon to a plate; leave about 1–2 tablespoons drippings in the pot (discard excess). If using smoked turkey instead, brown it in 1 tablespoon oil for 3–4 minutes.
Add onion to the pot and cook until translucent, 4–5 minutes. Stir in garlic, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.
Add collards in batches, tossing until just wilted between additions.
Pour in the broth, 1/4 cup of the cider vinegar, brown sugar, salt, and black pepper. Return bacon to the pot (or keep smoked turkey in). Bring to a simmer.
Cover, reduce heat to low, and braise until greens are tender but not mushy, 25–35 minutes. Uncover for the last 5–10 minutes to slightly reduce the potlikker (cooking liquid).
Stir in the remaining 1 tablespoon cider vinegar and the butter. Taste and adjust salt, pepper, and vinegar to balance richness.
Serve warm, spooning some potlikker over the greens. Add a dash of hot sauce if desired.