Collards

I didn’t know how good collard greens could be until well into adulthood. This is my version, which offsets their bitterness with acid and heat.

You’ll need

• 1 yellow onion
• 1 rib celery
• 1 habanero pepper
• salt
• 1/2 cup apple cider vinegar
• 1 qt broth (I use chicken broth)
• 6 or 7 collard leaves

Prep

Dice the onion and mince the celery. Slice the habanero into thin slices, stopping when you think it’s enough.

Chop the collards coarsely, tossing out any huge stemmy chunks.

Cook

In a 2-qt pot, heat enough oil to cover the bottom of the pot over medium heat.

Add onion, celery, habanero, and a pinch of salt, taking care not to let them char.

When the vegetables have softened, add vinegar and allow to cook for a moment before adding the broth.

Once the broth is bubbling, add collards and reduce heat. Simmer for 20 minutes, tasting occasionally.

Minutae and Troubleshooting

This recipe calls for more vinegar than I thought reasonable the first time I tried it. Go for it.

During the simmering period, pay attention to the balance between vinegar and broth. If it tastes like chicken broth, you probably need some more vinegar.

The pot liquor is the best part. Serve it by itself in a mug.