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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 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. 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. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours. 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.