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.
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.