Slow-Cooked Collard Greens in Olive Oil

Ingredients for Slow-Cooked Collard Greens in Olive Oil

• 120ml extra-virgin olive oil, plus more for drizzling

• 8 garlic cloves, thinly sliced

• 1/2 teaspoons 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

Heat 120ml oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.

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 240ml 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.

Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.