Haas’ Collard Greens

Haas brings you his family’s take on classic collard greens. Share his Thanksgiving family tradition with this simple recipe.

Haas’ Collard Greens

Rinse and remove any sand from collards. Remove tough rib from center of collard leaves, only keeping the soft leaves.

Stack collard leaves into 3 piles. Roll each pile of leaves up like a cigar, then slice 1-inch strips. Repeat until no piles remain; set aside in a large bowl.

Cut onion in half; peel off the onion's skin and slice ends off. Slice each half into half-moons. Mince garlic. Set aside.

Preheat large stock pot on medium-high 2–3 minutes. Stir in oil, then add the anchovies; cook and stir with a wooden spoon 3–4 minutes until anchovies melt into olive oil.

Stir in red pepper flakes; cook for 30 seconds. Toss in the onions; cook for 4–5 minutes until golden.

Stir in garlic for 30 more seconds, then add chopped collards in small batches to avoid overfilling the pot. (Note: The collard greens may seem to be too much for the pot, but they will wilt down.) Continue tossing and allow the greens to cook down 2–3 minutes.

Stir greens until wilted; add stock, salt, pepper, garlic powder, and nutmeg, then stir to combine. Put the lid on and cook for 15 minutes.

Take the lid off and give the collards a stir. Taste for seasoning and texture. Reduce heat to low, cover, then cook for another 15 minutes.

Ingredients

  • 2 bundles collard greens

  • 1 medium yellow onion

  • 3 cloves garlic

  • 3 tablespoons olive oil

  • 2 oz anchovies

  • 1/2 teaspoon crushed red pepper flakes

  • 2 cups low-sodium fish or chicken stock

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon fresh cracked black pepper

  • 1 teaspoon garlic powder

  • 1/4 teaspoon fresh nutmeg

Instructions

Rinse and remove any sand from collards. Remove tough rib from center of collard leaves, only keeping the soft leaves.

Stack collard leaves into 3 piles. Roll each pile of leaves up like a cigar, then slice 1-inch strips. Repeat until no piles remain; set aside in a large bowl.

Cut onion in half; peel off the onion's skin and slice ends off. Slice each half into half-moons. Mince garlic. Set aside.

Preheat large stock pot on medium-high 2–3 minutes. Stir in oil, then add the anchovies; cook and stir with a wooden spoon 3–4 minutes until anchovies melt into olive oil.

Stir in red pepper flakes; cook for 30 seconds. Toss in the onions; cook for 4–5 minutes until golden.

Stir in garlic for 30 more seconds, then add chopped collards in small batches to avoid overfilling the pot. (Note: The collard greens may seem to be too much for the pot, but they will wilt down.) Continue tossing and allow the greens to cook down 2–3 minutes.

Stir greens until wilted; add stock, salt, pepper, garlic powder, and nutmeg, then stir to combine. Put the lid on and cook for 15 minutes.

Take the lid off and give the collards a stir. Taste for seasoning and texture. Reduce heat to low, cover, then cook for another 15 minutes.