Collard Greens
How To Cook Collard Greens With Fatback - How To Cook. Once you see a little browning action, add. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a.
Finally, add the collard greens, followed by the cooked turkey leg. Cook in fat for 5 minutes, stirring on occasion. Whether using a sink or large bowl, wash away the left behind dirt each time and then add fresh, clean water. Here’s how you do it: This is important, as clean, clear water absent of any dirt will be your signal that your greens are cleaned thoroughly and ready for cooking. Before cooking your collard greens, heat your oven to 325 °f. Wash the collard greens scrubbing each leaf under cool running water until clean. Get 1 pound of fatback, thick bacon, or ham chunks and proceed to cook in a large dutch oven or stockpot; Wash collard greens and cut to desired size. Replace the water each time you wash the greens.
The greens should still be tender once the alcohol cooks off. Discard stem and reserve chopped leaves. Stir & cover and bring to very low heat. Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Wash the collard greens scrubbing each leaf under cool running water until clean. Add the onion and cook until softened and glossy, about 15 minutes. Add a cup of water, a pinch of salt, and pepper cover with lid, and allow to cook on medium heat to your desired tenderness. Thanks to the hot oil in the hot pan, some of the collards will eventually develop crisp, browned edges—these taste so good! Remove the stems down the center of the leaf. Here’s how you do it: Bring back to a boil add salt pork and the grease it made into the pot.
