Collard Greens

 Photo: Chuck Ramsey

Photo: Chuck Ramsey

by Chuck Ramsey, Pulaski Heights BBQ


  • 1 pound trimmed collards (weighed after stems removed)
  • ¼  cup olive oil 
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp chile flake
  • ¼ cup soy sauce
  • 1 tsp salt
  • ¼ cup cider vinegar
  • ¼ cup water



In a large pot over medium heat, heat the olive oil and sauté the onions and garlic until cooked down but not beginning to caramelize. Add the chile flake, soy sauce, water, vinegar and salt, and bring to a simmer. Add the collards to the pot, in batches if necessary, and simmer until wilted down but not overcooked.