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.
- 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
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.