I’ve been playing more with greens lately. A few weeks ago I tried an updated version of greens cooked in chicken broth, which was quite good. Last night I went for the older style of cooking with some form of ham, from Mama Dip’s Kitchen. I’ve really liked a lot of the recipes in here. I can’t see that there is really that much fat in this method frankly, and probably less salt than all that bouillon.
The original recipe called for chopped ham. I had some salt pork in the freezer, so I used that, cutting a piece into some big chunks. The original recipe called for 3 pounds of collard greens to serve 6-8 people; I used a 1 pound bag for the 3 of us and had some left over.
Collard Greens with Salt Pork or Ham
- 2 Tbs oil
- 1 chunk of salt pork, maybe 2" long or 1 cup chopped ham
- 1 quart hot water
- 2 tsp salt
- 1 tsp sugar
- 1-3 pounds collard greens
- Heat the oil and cook the salt pork (or ham) for 10 minutes or so, until a bit crispy.
- Add the hot water and bring to a boil, then simmer 10 minutes to make a quick broth.
- Add the salt, sugar, and collard greens, bring back to a boil, then lower to a simmer, stirring now and then. Cook at a slow simmer for about 45 minutes.
I fed the salt pork to the dog, who thought she’d hit the jackpot.