This easy collard greens recipe is simple to make, requiring only a small amount of fat along with chicken broth and touch of seasoning.
Melt the lard in a large pot (such as a Dutch oven) over medium heat. Add the collard greens and crushed red pepper flakes (if using). Stir vigorously to coat the greens evenly. They will fry slightly and begin to wilt.
Add the broth and continue stirring to coat the greens. Cover the pot and reduce heat to low, just hot enough to keep the liquid bubbling gently. Simmer for 30 to 60 minutes, stirring occasionally. Add two tablespoons of water as needed to prevent the pot from simmering dry.
You can stop cooking the collard greens at your preferred doneness; if you like more chewiness, cook them for about 30 minutes; if you like softness, keep cooking them for 60 minutes (or longer, if desired). Older, tougher greens take longer to cook.
When the collard greens are done, remove from heat. Evenly sprinkle on the seasoning salt and the brown sugar, then stir vigorously. Taste and adjust seasonings as needed, adding more salt to taste.