Southern Collard Greens
Soul-healing collard greens cooked low and slow with smoky salt pork and onions. A classic side dish that is easy to make and perfect for any occasion.
Servings: 8 Servings
Calories: 186kcal
Ingredients
- 2 large bunches Collard Greens
- 6 ounces Salt pork cut into cubes, rind removed
- 1 Chicken Cube or 1 can undiluted chicken broth
- Small Onion
- Red Pepper Flakes optional
- Vinegar optional if your greens are bitter
- Hot sauce optional
Instructions
- Clean the collard greens by washing them in a sink full of cool water. Swish the leaves around to remove any grit or dirt.
- Allow the collards to sit in the water for a few minutes to allow the grit to sink to the bottom. Remove the collards from the sink before draining the water.
- Set aside to dry slightly. Throw out any shriveled or yellow leaves.
- Cut the thick stem out of each leaf.
- Cut or tear the collard leaves into bite-size pieces and set aside.
- Add the diced salt pork to the bottom of a heavy pan and cook salt pork over medium-high heat until brown and crispy.
- While the pork is cooking, dice a small onion.
- Add the onions to the pot once the salt pork is crispy and brown.
- Continue cooking, and stir frequently, until the onions are translucent.
- Continue cooking until the onions are translucent.
- Add the cut or torn collard greens to the pot and cook until wilted.
- Add the large chicken bouillon cube (or the undiluted chicken broth) and enough water to cover the collards by about an inch and reduce heat to a simmer.
- Continue simmering the collard greens for 1 to 1 ½ hours or until tender.
- Vinegar and/or hot sauce can be added for taste.
Nutrition
Serving: 1cup | Calories: 186kcal | Carbohydrates: 5g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 715mg | Potassium: 165mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2681IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 1mg
