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

Chef notes

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.

Preparation

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.

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

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

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

Mean Greens