Slow-Cooked Collard Greens in Olive Oil

bon appétit collard greens braise vinegar garlic side vegetarian vegan wheat/gluten-free

Claire Saffitz

4 servings

Source

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

Method

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.

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.

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.