Calabrian Chili Braised Collard Greens with Pork
Southern-style collard greens braised low and slow with rendered cured pork, spicy Calabrian chili in oil, caramelized onions, and pork stock. The dish balances smoky, umami-rich pork with bright heat and subtle sweetness, creating complex depth. Serve alongside cornbread or with rice as a side dish for soul food, Sunday dinners, or holiday tables. Chaz Lindsay's version sets itself apart through the use of Calabrian chili's fruity heat and oil, which infuses the braising liquid rather than relying on dried peppers or hot sauce.
Ingredients
- 2 bunch collard greens, washed
- 1 large white onion, sliced
- 2 tablespoon garlic, minced
- ½ cup cured pork, diced (prosciutto, salami ends, pancetta preferred)smoked turkey or bacon1/2 cupvegan/vegetarian
renders less fat; add 1 tablespoon additional olive oil
- ⅓ cup Calabrian chili, diced with its oilhot sauce or red pepper flakes with olive oil1/3 cup chili = 2-3 tablespoon hot sauce + 1 tablespoon olive oilheat preference
loses fruity complexity
- ¼ cup white sugar
- ¼ cup Worcestershire saucesoy sauce or tamari1/4 cupgeneral/soy-freeadds glutenadds soy
adds umami differently; omit if soy-free
Full guide → - 1 cup pork stockchicken stock or vegetable stock1 cupgeneral
slightly less depth but acceptable
- ¼ cup olive oil
- salt, to taste
- black pepper, freshly cracked, to taste
Instructions
- 1
Wash collard greens and separate leaves from stems.
- 2
Chop leaves into bite-sized pieces; slice stems into quarter-inch pieces.
- 3
Heat olive oil in a large pot or braising pan over medium-high heat.
- 4
Add diced cured pork and render until slightly crisp.
- 5
Reduce heat to medium; add sliced onion and sweat until beginning to caramelize.
- 6
Add minced garlic and Calabrian chili with its oil; cook until garlic is translucent.
- 7
Stir in sugar.
- 8
Deglaze pan with Worcestershire sauce.
- 9
Add chopped greens and stems, then pour in pork stock.
- 10
Cover and braise over low heat, stirring every 10 minutes for 2 hours.
- 11
Season with salt and freshly cracked black pepper.
Tips
Render the pork slowly over medium heat to extract maximum fat and flavor, which becomes the braising base. Do not rush this step.
Stir every 10 minutes during braising to prevent sticking and ensure even cooking of the greens and stems.
Use Calabrian chili in oil (not dried or packed separately) so the fruity, spicy oil infuses the entire dish.
Good to Know
Cover and refrigerate up to 4 days. Reheats well on stovetop over medium-low heat, stirring occasionally, or in microwave.
Braise fully 1 day ahead; flavors deepen overnight. Reheat gently before serving.
Serve hot as a side dish alongside cornbread, rice, or roasted protein. Pairs well with ham, fried chicken, or pulled pork.
Common Mistakes
Do not skip rendering the pork; this fat is the base of flavor and prevents greens from sticking.
Do not exceed medium heat during braising to avoid burning the bottom or drying out the greens.
Do not skip the 10-minute stirring intervals; this prevents scorching and ensures even cooking.
Substitutions
Vegan Options
renders less fat; add 1 tablespoon additional olive oil
General Alternatives
slightly less depth but acceptable
loses fruity complexity
adds umami differently; omit if soy-free
Full guide →FAQ
Can I use collard green stems alone?
Yes, but use only stems (about 1 to 1.5 cups chopped). They require the full 2-hour braise. The dish will be less tender without leaf volume to absorb liquid and become silky.
What if I cannot find Calabrian chili in oil?
Substitute 2 tablespoon hot sauce mixed with 1 tablespoon olive oil, or 1 tablespoon red pepper flakes bloomed in 2 tablespoon olive oil. The fruity depth will differ, but heat and richness remain.
How long can I store braised collard greens?
Refrigerate in an airtight container up to 4 days. Flavor improves overnight. Do not freeze; the long braise and tender texture degrade upon thawing.