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Bon Appétit

Slow-Cooked Collard Greens in Olive Oil

By Claire Saffitz

4.8

(5)

A white bowl of slowcooked collard greens in olive oil.
Slow-Cooked Collards in Olive OilPhoto by Alex Lau

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

Recipe information

  • Yield

    4 servings

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces
Kosher salt
1 tablespoon (or more) apple cider vinegar
Generous pinch of sugar

Preparation

  1. Step 1

    Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.

    Step 2

    Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours.

    Step 3

    Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.

TagsSouthernAmericanCollard GreensLeafy GreensVegetableGarlicRoot VegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoEasy5 Ingredients or FewerSauteKwanzaaBon Appétit

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