Suohern Collard Greens

1. 1

   1. Cut off and discard the tough stems and any discolored leaves from the greens. Cut across the leaves into 2 inch ribbons.

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   2. In a large stock pot, over med-hi heat add the oil and the salt pork and cook until light golden brown and just crisp. Remove to a paper towel lined paper plate to drain and let cool.

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   3. Add the onion to the pot and cook until translucent about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.

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   4. Stir every few minutes, or until the greens have wilted down. Add the chicken broth and the water and cover. cook for 30 to 45 minutes, then remove the lid, increase the heat to high. Add the vinegar and a teaspoon of hot sauce.Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

No additional tips available.