Fresh Collard Greens with Salt Pork

This week, we are looking at collard greens.

1 pound fresh collard greens

1/4 cup bacon drippings or canola oil

8 ounces salt pork

1/2 cup chicken stock

Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes.

Remove thick center stems from leaves and discard; tear of chop roughly into 2-inch pieces.

In a large pot, heat bacon drippings or oil over medium high heat. Add salt pork; sauté 5 to 7 minutes, until browned. Add greens to the pot, set over medium heat. Sweat greens, turning often, until they begin to wilt. Use stock as necessary to keep bottom of the pot moist.

Add enough stock or water to cover the greens. Bring to a simmer; reduce heat to low, cover, and simmer 30 to 60 minutes, or until desired degree of tenderness is achieved.

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Enjoy!!!

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