Southern Collard Greens

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds collard greens, rinsed
  • 1 tablespoon canola oil
  • 1 cup 1/4-inch diced salt pork
  • 1 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup low-sodium chicken stock
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)
Directions

Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.

In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.

Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.

Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Help Around the Kitchen