I started with two bunches of collard greens, rinsed them and removed the stems, and tore the greens into bite-sized pieces. Next, I rendered a skillet full of sliced salt pork, pulled the semi-cooked pork out and used the renderings to wilt the greens. I placed the rendered pork into a pot with 4 cups of water and brought it to a boil. After the greens cooked down, I added them to the boiling water, covered and simmered on low heat for an hour. I added no more salt and they were perfect! If my southern-raised mother were still alive, she would be impressed! This is easy and fantastic!
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I started with two bunches of collard greens, rinsed them and removed the stems, and tore the...