Quick and Easy Collard Greens

• servings: 4 servings
• total time: 45 minutes

Ingredients

1 lb. collard greens

4 garlic cloves, finely chopped

¼ cup extra-virgin olive oil

3 Tbsp. red wine vinegar

1 Tbsp. (or more) brown sugar

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 tsp. coarsely ground black pepper

½ tsp. red pepper flakes

Directions

On a cutting board, arrange and stack each leaf of 1 lb. collard greens lengthwise in the same direction. Starting at the middle of the stack, roll leaves as tightly as possible to form a long, thick log. Using a sharp chef’s knife, slice log into ribbons ¼" thick. Stop slicing when only stems remain; discard stems.

In a large Dutch oven over medium-low heat, add 4 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 3 Tbsp. red wine vinegar, 1 Tbsp. brown sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. coarsely ground black pepper, ½ tsp. red pepper flakes, collard greens, and ⅔ cup water. Stir to combine, cover, and cook until greens have darkened in color, wilted, and reduced by about a third, 12–15 minutes.

Stir in an additional ⅔ cup water. Cover and continue to cook until greens are very tender, about 12–15 minutes. Turn off heat.

Taste, add up to 2 tsp. brown sugar if needed, and stir to combine. Serve warm.