Slow-cooked Collard Greens in Olive Oil by Claire Saffitz (Epicurious, from Bon Appetit, November 2017)

YIELD:4 servings

INGREDIENTS

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 8 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 bunches collard greens, ribs and stems removed, leaves torn into 2“ pieces
• Kosher salt
• 1 tablespoon (or more) apple cider vinegar
• Generous pinch of sugar

PREPARATION

1. Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
2. Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer.
3. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours.
4. Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.