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Collard, mustard, turnip, beet, spinach, kale or a mixture.

Servings: 8

Servings: 8
Ingredients
  • Apx 3 pounds of greens well washed and rinsed
  • ½ pound, bacon, salt pork or ham hock
  • 1 cup of water or chicken broth
  • 1 small onion
  • 2 cloves garlic
  • ¼ tsp red pepper flakes
  • Salt if needed
Steps
  1. In a Dutch oven, Render the meat if needed.  Bacon needs to be cooked until most of the fat is rendered.  Drain the excess fat and save a little in the bottom of the pot.
  2. If you’re using a ham hock, pull it after about a half hour and cool enough to handle.  Then cut it into small pieces and put it back into the pot.
  3. Cook onion and garlic along with the rendered bacon on low heat until onion is soft.
  4. Add broth and pepper and bring to a boil.
  5. Add greens and push them down as they start to soften.
  6. Reduce to simmer for about an hour.
  7. Cook until then are the way you like them being carful not to let them burn.
  8. Add extra water if needed.
Notes
  • Original recipe by Mike Scott
 

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