Slow-Cooked Collard Greens in Olive Oil

Slow-Cooked Collard Greens in Olive Oil

Photo By Alex Lau
yield: 4 SERVINGS 


  • 1/2 cup COOC certified EVOO, plus more for drizzling
  • 8 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bunches collard greens, ribs and stems removed, leaves torn into 2″ pieces
  • Kosher salt
  • 1 tablespoon (or more) apple cider vinegar
  • Generous pinch of sugar


  1. Heat 1/2 cup EVOO in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
  2. Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours.
  3. Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more EVOO and a splash more of vinegar if desired.

All images and text Epicurious (adapted by COOC).

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