Ruby Davis's Collard Greens

1. 1

   In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes.

2. 2

   Remove from the heat and let cool for 5 minutes.

3. 3

   Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda.

4. 4

   Simmer covered for 45 minutes.

5. 5

   Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes.

6. 6

   Discard the salt pork.

7. 7

   Sprinkle the potatoes and greens with cider vinegar to taste.

8. 8

   Transfer to a platter and serve with a few spoonfuls of the broth.

No additional tips available.