The recipe passed on to me called for 1/2 pound of bacon; I used salt pork which is more like what I remembered. At first, the greens were very salty, but it all seems to have settled down with time, especially when mixed with scrambled eggs or added as a complement to another dish.
If you've been wanting to try slow-cooked collards (and can handle salt), this recipe should work for you.
My Paleo Marin Rating 4 Persimmons*
2 bunches fresh collard greens (about 2 pounds)
1/2 - 3/4 pounds salt port, chopped into 1/2" pieces; or 1/2 pound bacon cut into bite-sized pieces
1 yellow onion, chopped in large dice
1-2 garlic cloves, minced
1 cup chicken stock, preferably home made
1/2 - 3/4 cup water
Pepper to taste
1. Wash the collard greens until water is clear; tear into 2" pieces, discarding bottom stems. Set aside.
2. Fry the salt port pieces in a cast iron pot over medium heat until they are cooked through (about 5 -7 minutes).
3. Add the chopped onion. Cook, stirring frequently, until the onions have softened (about 5 minutes). Add the garlic and cook just until it turns slightly brown.
4. Add the greens and cook them down until they soften (about 5 minutes). Add the chicken stock, water and pepper. Cover the pot and cook over medium-low heat until the collards are tender, about 30 - 45 minutes. Stir frequently.
Serve as a side dish, or mix in with eggs, sweet potatoes, etc.
#paleo #collards #greens #saltpork #bacon #southerncooking #comfortfood #glutenfree #dairyfree
Recipe adapted from Rosanne's Sister-in Law Barbara's Collard Green Recipe.
*My Paleo Marin Rating between 1-5 PersimmonsI try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.