Sautéed Collard Greens with Hot Pepper Vinegar

Adapted from a recipe by Michael Freed. Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving table: a quick sauté and braise, resulting in vibrant greens with just a bit of crunch. The hot pepper vinegar is a traditional Southern condiment that is great for using up the abundance of spicy peppers available in September.
By | September 01, 2013


In a large skillet, heat the fat over medium heat. Add the greens and salt into the pan. Sauté until the greens begin to wilt. Pour in the chicken broth, cover and braise for 7–10 minutes.

Add a squeeze of fresh lemon and adjust the seasonings.

Serve with hot pepper vinegar.



  • 1–2 tablespoons bacon fat or olive oil
  • 7 cups collard greens, sliced into ¼-inch pieces (can substitute kale or kohlrabi leaves)
  • ½–¾ teaspoon kosher salt
  • ½ cup chicken broth
  • ½ fresh lemon
  • Hot Pepper Vinegar (see separate recipe)
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