Collard greens have a reputation that does not always do them justice. Too often they come out bitter, tough, or flat, and most of the time the recipe gets the blame when the real culprit is the pot they were cooked in. High heat from metal cookware concentrates bitterness, drives off moisture, and pushes through the greens before they have had a chance to properly break down. The result is a dish that never quite lives up to what it should be.
Inside this post you will find a full step-by-step recipe, tips for cleaning and prepping your greens, variations for both traditional southern style and fully plant-based cooking, and everything you need to know about why clay makes all the difference.