Blue Willow Inn's Collard Greens
From sara 13 years ago
- 2 1/2 hours to make
- Serves 4
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 shopping list
- 2 tablespoons bacon grease shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon sugar shopping list
- 6 ounces fatback or a ham hock shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 teaspoon baking soda shopping list
- 1 quart water shopping list
How to make it
- 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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The Rating
Reviewed by 1 people-
The collards were delicious! I started with some salt pork, fried it up in the pot I was going to use. I then added a ham hock after it got boiling. It was a wonderful accompaniment to my red beans and rice.
mamamia43
in Portland loved it
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" It was excellent "