Collard Greens

Collard greens are a cornerstone of Southern American cooking and one of the most nutritionally dense leafy vegetables available. A member of the Brassica family, closely related to cabbage and kale, they have broad, slightly waxy dark green leaves with a robust texture that holds up to long, slow cooking. In traditional Southern preparations, collards are braised for one to three hours with smoked pork such as ham hocks, bacon or tasso ham in just enough water or stock to cover. This low-and-slow cooking breaks down the leaves' natural bitterness and develops the deeply savoury, slightly sweet flavour the dish is known for. The liquid produced during braising, known as pot liquor, is treasured as a sipping broth or dipping sauce for cornbread. Collards are also excellent braised with vinegar, chili flakes and garlic, or shredded finely and eaten raw as a slaw. When selecting collards, look for firm, dark leaves without yellowing. Strip the tough central rib before cooking to reduce bitterness. A splash of apple cider vinegar added at the end brightens the flavour and balances the richness of the pork. As this episode demonstrated, collards can be the main character of an elevated entree, not merely a humble side.