Get the perfect Valentine’s Day gift with up to 80% off Steals and Deals

Mean Greens
Nathan Congleton / TODAY
print recipe
Rating:
5.0 (2 rated)
Cook time:
Prep time:
Servings:
8-10

Collard greens are one of my favorite comfort foods. Cooking them low and slow makes the leafy greens extra tender while the pork belly adds a rich smoky flavor.

Swap option: If you don't eat pork, you can use fried chicken skins.

Ingredients

    • 1 tablespoon grapeseed oil
    • 2 large onions, sliced
    • 6 cloves garlic
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 cups homemade chicken stock
    • 1½ pounds collard greens
    • 1/3 cups apple cider vinegar
    • 2 tablespoons sugar
    • 1 teaspoon crushed pepper flakes
    • 1 pound smoked cubed pork belly, deep fried
    • Hot sauce, to taste

Preparation

1. Add the grapeseed oil to a stock pot over high heat. Add onions and sauté for 8 minutes. Add the garlic, salt and pepper and cook for another 2 minutes.

2. Stir the chicken stock, collards, apple cider vinegar, sugar and crushed red pepper into the pot.

3. Lower heat to medium-low and cook for 1½ hours, or to desired degree of tenderness.

4. Plate greens and top with crispy pork belly and serve with your favorite hot sauce.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Thanksgiving recipes: Chefs put their spins on anchors' family dishes

Play Video - 5:14