SOUTHERN COLLARD GREENS
THE SMELL OF THESE GREENS WILL SEND YOU TO THE KITCHEN RUNNING, THE WAY IT DID WHEN MY AUNT COOKED THEM.
Provided by Teresa Howell
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. COOK FATBACK AND HOG JOWL, IN A 6-QUART DUTCH OVEN, OVER MEDIUM HEAT FOR 8 TO 10 MINUTES OR UNTIL CRISP.
- 2. REMOVE FATBACK AND JOWL AND SET ASIDE.
- 3. RESERVE 1/4 CUP DRIPPINGS.
- 4. BRING 4 CUPS WATER AND 1/4 CUP DRIPPINGS TO A BOIL OVER MEDIUM HIGH HEAT.
- 5. ADD 1/3 OF GREENS, STIRRING OFTEN, 2 TO 3 MINUTES OR UNTIL WILTED.
- 6. REPEAT PROCEDURE TWICE WITH REMAINING GREENS.
- 7. REDUCE HEAT TO LOW; COVER AND COOK, STIRRING OCCASIONALLY, UNTIL COLLARDS ARE TENDER.
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