Pot-Roasted Collard Greens

Here’s a classic recipe in case you need to brush up on your grandmother’s old technique while stripping down the unnecessary complexity of confusing recipes. Fresh ingredients and patience is all you need.


  • 8 cups collard greens, stems removed and leaves chopped into 1-inch squares, then rinsed twice and dried
  • ½ cup bacon lardons
  • 1 tablespoon unsalted butter
  • 2 teaspoons apple cider or sherry vinegar
  • Kosher salt and freshly ground black pepper


Heat the oven to 300 degrees Fahrenheit.

Place a heavy-bottomed pot or Dutch oven (with a tight-fitting lid) over medium heat. Add the bacon and let it start to render, then add the butter.

Once the butter has melted, add half of the greens. Season them with a heavy pinch of salt and freshly ground pepper. Stir and turn under the greens so they are coated with fat. Add the rest of the greens and repeat the seasoning and turning.

Cover the pot with the tight fitting lid and slide it into the oven. Roast for 1 hour to 1 hour and 15 minutes. Remove from the oven, remove the lid, and stir. Add vinegar, stir well, taste and adjust the seasoning. Put the lid back on and let the collards set until ready to serve.

Adapted from Ad Hoc at home, Thomas Keller

Serves 4

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