Pot-Roasted Collard Greens

By • December 29, 2013 • 12 Comments

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Author Notes: This recipe is totally based on Thomas Keller's recipe from his book Ad Hoc at Home. If you have never roasted collards or any other green, I highly recommend it. Pot-roasting them add a dimension not possible by simmering with water. The flavor becomes deep and resonant.thirschfeld

Serves 4

  • 8 cups collard greens, stems removed and leaves chopped into 1-inch squares, then rinsed twice and dried
  • 1/2 cup bacon lardons
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  1. Heat the oven to 300? F.
  2. 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.
  3. 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.
  4. 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. Taste and adjust the seasoning. Put the lid back on and let the collards set until ready to serve.
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30 days ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Incredible. One of the best new dishes I've tried in a good long while. On the menu for our Jeffersonian Yuletide celebration. And buying two bunches of collards tomorrow, to make this again! ;o)

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30 days ago thirschfeld

Thanks Antonia! I, still, make this recipe at least once a week. I am so happy you enjoyed it.

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11 months ago Juliebell

My first comment seems to have disappeared. This recipe is excellent. Very easy prep and wonderful flavor.

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11 months ago Linda

What exactly is a collard green? I'm Australian and I've never seen them. Would English spinach or silverbeet be a substitute? I think Americans call silverbeet chard.

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11 months ago Woodekf

Turnip greens and chard could probably be substituted, but both are fairly bitter. If I have to substitute, I go with kale, which is firmer, yet mild like the collard green. Excellent with keilbasa. And sometimes go Asian and use bok choy or Chinese broccoli. Man! Now I have to get something green and leafy to eat!

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11 months ago Linda

Turnip greens? I don't think we have that either :) Bok choy and chinese broccoli are kitchen staples here. Many thanks for the clarification - reading foreign food blogs is always an education!

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about 1 month ago Ashley Bassoppo-Moyo

The English refer to them as spring greens; perhaps you, too, know them by this name?

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12 months ago ATG117

Never read about this technique. I may try it with a veg friendly fat as opposed to the bacon.

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12 months ago Kinhaven

I use 3oz of packaged pancetta and it comes out great.

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12 months ago Woodekf

Please! Tell me this is good for you!

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12 months ago Barb Mechura

what are bacon lardons??

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12 months ago LauraLamb

Lardons are just bacon cut into thin strips, usually about 1" by 1/4".