Collard Greens Southern Style
Two large bunches of collard greens
12 oz salt pork (fatback)
4-6 cups chicken broth
1 teaspoon crushed red pepper flaked
2 Tablespoons brown sugar
2 Tablespoons vinegar (preferably Bragg’s)
2 Tablespoons lard
1 teaspoon salt ( may need more, add to taste)
1 teaspoon pepper
1 Tablespoon olive oil (EVOO)
1. Fill a large sink with cold water. Snip off tough stems and also center stem spines, leaving only the leaves. Place them in the water as you cut them. If you prefer, you may also cut the leaves diagonally in about 1 inch strips. Let them soak in the water for a few minutes, lift & stir them around with your hands, making sure they are washed and cleaned well.
2. Score the fatback in 1/8 inch cuts down to the back rind but not all the way through. Pour chicken broth into a large pot or dutch oven ( I use a 7-qt). Add the fatback, bring to a boil, then reduce to simmer for 1 hour.
3. Add the collard greens, a little at a time, pressing them down until you have all of them in the pot. Add the remaining ingredients. Add a lid, bring back to a boil, then reduce heat to simmer for 1-2 hours. During the last 30 minutes you can add potatoes if desired.
You may also add onions, green pepper, okra, potatoes, and/or corn bread dumplings, according to personal choice. Even without any of these additional ingredients, your collard greens will provide you with a tender and succulent southern dish.
*Note – If you are a fan of fresh greens like I am, this recipe works equally well with kale or turnip greens…