Quick and Easy Collard Greens

It’s a long-held kitchen truism that smaller cuts make for shorter cooking time, and that statement holds true for the darling dark green leaf of long braises: collard greens. Often cooked, stewed, or braised for well over an hour, collards receive a more efficient yet unfailingly delicious treatment in this quick side dish recipe, producing ethereally tender slivers of leaves in just about 45 minutes. Cooked in its own, nutrient-dense liquid known as potlikker, every drop of savory flavor is retained in this recipe. The classic French knife-cut known as chiffonade is applied to a stack of whole, cleaned collard leaves, and the resulting slender ribbons of leaves make for quick cooking when the lid is kept on the pot. Most of the stems and ribs of the collards, which are usually discarded in a typical braise or stew, are left intact, providing a delicate textural contrast to the supple greens.

The simple ingredient list—including olive oil, black pepper, red pepper flakes, red wine vinegar, and brown sugar—injects splashes of brightness, sweetness, and heat, and the kosher salt works double duty, adding salinity and blunting some of the inherent bitterness of the collards. The resulting vegetarian-friendly side dish—perfect for Thanksgiving or any holiday meal—is a savory tangle of greens that are soft but not soggy, and tangy without being too acidic, boasting deep and complex flavors that belie its quick cook time. Serving a bigger crowd? This collard greens recipe doubles easily.