The Brooklyn-based writer senses what’s missing.
Tahirah Hairston seldom finds herself at a loss of words—or seasonings. The Brooklyn-based writer, who made a name for herself as the fashion and beauty director at Teen Vogue, eyeballs everything when it comes to whipping up her mother’s flavor-packed collard greens recipe. Most recently, she made the dish to ring in the new year (with her mom on FaceTime, of course). “It’s more so about personal taste,” Hairston tells Family Style. “Start seasoning everything lightly, then add as you taste to see what's missing.” Hairston also works as a content strategist and creative director, with clients ranging from Epi Logic to Essence, and her words have been featured in numerous publications such as Vogue and New York. “Ideally,” Hairston advises, “you want a umami, smoky, slightly spicy flavor.”
Ingredients
- 4-5 bunches of collard greens (de-stemmed and thoroughly washed)
- 1 small onion, diced
- 1 small red pepper, diced
- 4-6 cups of broth (this can be chicken or vegetable)
- 4-6 cloves of garlic
- 1 basil leaf
- Black pepper to taste
- Kosher salt to taste
- Paprika to taste
- Smoked salt to taste
- Liquid smoke to taste
- Red pepper flakes to taste
- Onion powder to taste
- Garlic powder taste
- A splash of white wine vinegar
- A pinch of sugar
- A dash of hot sauce
- A dash of cayenne pepper
- Olive oil
Instructions
- Coat a large, deep pot with olive oil. Lightly coat greens with olive oil and let them sit.
- Add onion and red pepper. Sauté until fragrant.
- Add garlic and sauté until fragrant.
- Lightly season the mixture with spices (onion powder, garlic powder, salt, pepper, paprika, and red pepper flakes).
- Add broth and bring to a simmer.
- Lightly season the broth with spices (onion powder, garlic powder, salt, pepper, paprika, red pepper flakes, and smoked salt), liquid smoke, hot sauce, and white wine vinegar. Keep tasting and adding seasoning, as this will be the taste of your greens.
- Add greens to the pot in batches. Allow some greens to cook down before adding more. If needed, add a little more olive oil and broth to help the greens cook down.
- Cover your pot and let greens cook for 45 minutes to 1 hour. Let them simmer, not boil, at medium heat. Once the greens are dark green and tender, they will be ready.
- Lightly season again to taste. If your greens taste too spicy, add a bit of vinegar. If your greens taste too salty or sour, add a pinch of sugar. If your greens taste too bitter, they'll likely need to cook a bit longer.