Collards
Collards is an easy dinner. Made with 7 qt. water, 4 tbsp. salt, 1/4 lb. salt pork (streak-of-lean), 1/4 lb. fatback and 6 lb. collards, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Put water, salt and salt pork in a large cooking pot (10 to 12-quart size).
Boil for 1 to 1 1/2 hours.
Fry out fatback and add to pot, reserving cracklings.
Prepare collards by stripping large leaves from stalk.
Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender.
Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).
π· Perfect Pairings
Complete your meal with these
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