Lonnée’s Collards

  • Serves

    serves 4


Author Lonnee Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic.


  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 3 cloves garlic, roughly chopped
  • 2 small yellow onions, minced
  • 5 cups chicken stock
  • 1 12 lb. collard greens, stemmed and roughly chopped
  • Kosher salt, freshly ground black pepper, and crushed red chile flakes, to taste


Step 1

Heat oil and butter in a 6-qt. pot over medium heat. Add garlic and onions and cook, stirring often, until soft, 6–8 minutes; add chicken stock and bring to a simmer. Add collard greens, cover, and cook, stirring occasionally, until very tender, about 1 hour. Season with salt, pepper, and chile flakes and serve immediately.

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