Blue Willow Inn's Collard Greens |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Before being cooked, collards need to be washed and rewashed several times by hand. They are best when cooked a day ahead, chilled and reheated, this allows them to mellow and the good pork flavor to infuse the leaves. Ingredients:
1 large bunch fresh collard greens |
2 tablespoons bacon grease |
1/2 teaspoon salt |
1 tablespoon sugar |
6 ounces fatback or a ham hock |
1/4 teaspoon black pepper |
1/4 teaspoon baking soda |
1 quart water |
Directions:
1. Pull the leaves of the collards from the stems, discard the stems. Coarsely chop or tear the leaves to about size of postage stamps. Wash them thoroughly in cold water, changing the water several times. Drain. In a large saucepan combine the greens, bacon grease, salt, sugar, fatback, pepper, baking soda and water. Boil slowly 2 hours or until tender.
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