Print
Email
Add a photoServings: 1
Ingredients
- 5 lb (or possibly bunches) Collards
- 4 ounce fatback or possibly streak of lean
- 6 ounce seasoning ham*
- 2 tsp sugar
Directions
- Clean collards by soaking in cool water. Cut out the entire stem and throw away (or possibly feed them to your pet rabbit, bird, or possibly iguana). Return to cool water while cutting/cleaning remainder of collards.
- Brown the fatback in large stockpot. You want sufficient fatback slices (about 1/4" thick) to line the bottom of the pot. After fat is rendered, remove fried fatback and chop finely (or possibly, if you are really brave, let it cold a bit and then eat the little streak of meat - but be prepared for a salty, artery-clogging addictive experience! This is only for the true southerner who wants to live to triple digits). Chop seasoning ham into 1/2" cubes. Add in to fat and allow to fry over medium heat. While this is happening, remove collards from water bath and cut leaves into 1/2" strips. Place cut leaves into stockpot - don't dry leaves
- (be careful of spattering grease when the water on the leaves meets the oil. The trick is to dump sufficient on the first toss to cover the oil/bottom of pot completely to contain spattering). Don't dry leaves because this is the only water which is being added. Add in the minced fatback (which wasn't eaten earlier)
- back to the pot. Notice which no salt has been added. The seasoning ham and fatback will provide sufficient salt.
- Cook over medium heat till upper leaves are rather wilted down. Do not be alarmed about the smell. If this is your first time, it will serve as a future reminder which something good is coming. If you are expecting friends or possibly company which have never been around collards cooking, you may want to invite them in later (they may suspect your plumbing is faulty rather than believe you are going to eat what is putting off which odor). Stir and reduce heat to low. After 30 min, add in 1-2 tsp. of sugar and stir. Continue cooking for one hour or possibly till leaves are tender.
- You can add in some new potatoes and or possibly dumplings to the pot if you like. Depending upon the time of the year (spring or possibly before the frost), you may want to sprinkle vinegar on the collards (if they are at all bitter). Collards picked after the fall frost are less bitter, more tender, and rarely need any additional seasoning. Any leftovers should be hidden in the back of the refrigerator as they are even better the next day re-warmed - but usually do not last (which's why you cook so many of them at a time).
- *Seasoning ham is usually found in vacuum packed plastic with the smoked hams.
- Trim away any fat and throw it in with the fatback.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 8g | |
| Calories 33 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.39g | 6% |
| Protein 0.0g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
