Haas’ Collard Greens

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.

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.

Haas’ Collard Greens

Haas has carefully honed his collard greens craft for years. The recipe has been passed down for several generations, so Haas' family has had time to perfect the tips and tricks that make this dish their own.

After you’ve cleaned the leaves thoroughly, it’s time to remove the ribs from the center of the leaves. To do this, cut the rib stem from where it starts to get thin. Cut too high and the leaves will break apart. Or as Haas puts it, “It’s more of an eye test than an exact science.”

Next comes the “cigar roll.” Haas explains that there should be three collard leaves in each cigar roll. Stack three leaves together and roll!

Collards are typically cooked with smoked meats, but his family does it differently by using anchovies. He calls them the “bacon of the sea.”

The sweet bite from the nutmeg helps reduce the bitterness in the greens. And a quick tip from Haas: Use a cheese grater to grate the nutmeg—so much easier.

Voilà! You have a classic southern dish. But what makes it special is the recipe's story and Haas' family's unique perspective that's shaped it. We’re happy to be able to share it with your family this Thanksgiving.