How to Make Quick Collard Greens with Hot Pepper Vinegar | Julia At Home

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Porky braised collard greens are a staple of the South, and while the silky cooked greens are already deeply flavored, a splash of hot pepper vinegar—simply chile-infused vinegar that’s made in a quick boil—gives the deep, rich greens a clarifying heat and a refreshing finish.

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50 Comments

  4. Totally Amazing to watch an experienced cook in the kitchen. I have always wanted to cook Collards but didn't like the idea of how long it took. Thank you for sharing such an easier approach to a healthy vegetable that I just might start growing next year.. 😋

  10. Can you ladies/guys do a comparison on flour grain mills like: Komo, Mockmill, Vitamix dry grains container, Kitchenaid grains attachment, etc? More people are making nutritious flour at home because the germ, bran, and endosperm are kept in the flour for yeasted bread, oat groats for rolled oats (a flacker/flocker device is used), pancakes, waffles, cornbread, cookies, pie crust, donuts, etc. The grains used are oat groats, hard red wheat berries, hard white wheat berries, soft white wheat berries, Spelt, Einkorn, durum for pasta, etc. Thank you. I hope you take an interest in it because it will help us in our selection process.

  20. I cook greens (usually mixed greens of kale, collards and turnip) in my Instant Pot for 13mins. Before I cook the greens, I cook either a ham hock or smoked turkey thighs in the IP with about 4 cups of chicken broth, onion, garlic powder and crushed red pepper flakes for 30mins. This is just to season the 'pot likker', after the 30mins do a quick vent, take out the mea and remove the meat from the bone and add back to the IP. Add the greens to the IP, set to cook for 13mins. They come out tender but not mushy..

  23. Hi Julia, I'd love to read your recipes after watching and you generously supply a link 😊 I previously registered at the link years ago. However, I can't see the actual recipes anymore because the membership pop-up won't allow me to see your recipes. We no longer use a computer, watching only on our phones. Would love to explore your written recipes and tips but as a retiree its not on the budget. 😔

  33. I was brought up on turnip greens which are delicious. Collard greens were enjoyed by the soul food groups, and that is of course their tradition and a fine tradition. Similarly i never ate chitterlings. But some people love them. I don’t tolerate snobbery on that topic because all delicious authentic sausage is stuffed into intestines so I have certainly eaten them in that form, putting the thought of the function of pig intestines in a state of complete denial. Kale made collards “cool” because they are basically the same, and kale is yankee approved. Southerners are still insecure about being looked down on as crude by yankees, no matter that we are taught from infancy that the opposite is true. Alternative facts are nothing new to multigenerational southerners. Before kale became the rage collards were absolutely relegated to scorn and ridicule by the food snobs. Julia Reed wrote about this. Her mother thought they were disgusting. A mother of her friend felt that any house where collards had been cooked should be “burned to the ground.” I recommend anyone unfamiliar with Julia Reed’s writing look her up and read everything she ever wrote. It will bring to light how much our culture has changed in the past ten years. Our southern pride has certainly and deservedly been destroyed. All those years I thought Yankees were just tacky and didn’t know how to cook or dress or when to put a convertible top down and when not to—and then I was hit with the reality never previously mentioned to me in 60 years that the southern way of life was always fascistic. It’s been a real punch in the gut.

  39. I enjoyed your version but I don’t put garlic or vinegar. If I add vinegar I will put a capful on my actual plate. I cook at least six times as much for one meal so we can have some leftovers for the next day. There’s nothing as good as day old greens, Lastly, no garlic, and no vinegar cooked in because I want the full flavor of my bacon to season my greens or whatever meat I’m using. I just sharing and not criticizing because I love your method also.

  48. Growing up in Scotland I didn't know what collards were. But in books or on TV you'd hear Americans rave about them of talk fondly with memories of eating them. I thought they must be some super vegetable/leaf, indigenous to the US. I was a little deflated when I found out, as I'd been eating & enjoying it my whole life anyway. Heck here in Scotland another name for a wee garden is a "kail yard" (kail being our old spelling for kale). It was a plant that got better with winter frosts & snow & meant you always had something green to eat in the winter months. Left over kail is great in rumbledethumps. Its similar to the Irish colcannon or English bubble & squeak. But I quite like it just buttered with black pepper & nutmeg. I'll be giving your recipe a go this week as I think it'll go nicely with the pork & black pudding sausages I have in the fridge. 😋

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