Description
These collard greens are cooked with butter, garlic, and vinegar until they are soft and flavorful. They can be used in a variety of dishes, such as The Collard Melt or served on top of grits.
Ingredients
- 4 bunches collard greens (about 10 ounces each)
- 6 tablespoons unsalted butter
- 6 to 8 garlic cloves, finely chopped
- 5 tablespoons white sugar
- ⅓ cup red wine vinegar, or more if you like
- ⅓ cup unseasoned rice vinegar
- ⅓ cup Louisiana-style hot sauce
- 1 tablespoon plus 2 teaspoons Zatarain’s Creole Seasoning, or more if you like
- 1 tablespoon gochugaru (Korean chile flakes) or other red chile flakes
- 2 teaspoons granulated chicken bouillon (preferably Totole brand, see page 110; optional but optimal)
- 2 teaspoons kosher salt (Diamond Crystal or about half as much Morton), or more if you like
Method
- Tear the leaves from the stems of the collard greens, discarding the stems, and chop into 1- to 2-inch pieces. You’ll have about 10 cups, packed. Set them aside for a sec.
- Melt the butter in a large, heavy pot over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute.
- Add the sugar, red wine and rice vinegars, hot sauce, Creole seasoning, chile flakes, chicken bouillon, and salt along with 8 cups water. Turn the heat to high to bring the mixture to a simmer and cook for a minute or two, so the flavors meld and develop.
- In a few batches, add the collard greens, stirring and letting them wilt a bit before adding the next batch. When you’ve added all the collards, crank up the heat to bring it all to a simmer, then adjust the heat to maintain a low simmer.
- Cook until they’re nice and soft (you might even say a bit mushy) and, just as important, the liquid has reduced to a rich, heavenly broth (this is pot likker, if you didn’t already know) that’s an inch or so deep, about 2½ hours.
- Season with more salt, Creole seasoning, and red wine vinegar until you’re happy, then simmer for another couple of minutes.