Collard Greens

1. 1

   Wash the cut collards in cold water. Drain and repeat with the 2 tablespoons salt added. Let soak for 10 minutes. The salt will eliminate any pest that may have decided to stay on the washed greens. Drain. Repeat and wash again if needed to make sure all the grit and dirt is removed. It is not uncommon to have to wash greens multiple times to ensure that all grit/sand is removed.

2. 2

   Bring the 2 gallons water to a boil in a large stockpot; add the ham hock and fatback and let boil for 1 hour.

3. 3

   Add the collards and bacon drippings to the broth. Return to a rolling boil; reduce the heat to a simmer and cook for 40 to 45 minutes. Add additional water if the water starts to absorb past one-third of the original broth level.

* Per serving · 4 servings · Values may vary.

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