- 1/4 cup vegetable oil
- 1 1/2 tablespoons table salt
- 1 tablespoon sugar
- 5 pounds collard greens, thick stems and inner ribs discarded, greens cleaned
- Vinegar, for drizzling
- In a large pot, combine the vegetable oil, salt and sugar with 3 quarts of water and bring to a vigorous boil. Add the collards in large handfuls, allowing each batch to wilt slightly before adding more. Return to a boil. Reduce the heat and simmer the collards over moderate heat, gently turning the greens occasionally, until they are very tender, about 1 hour. Using tongs, transfer the collards to a medium bowl, drizzle with vinegar and serve.
The collards can be refrigerated in their cooking liquid for up to 4 days.