Collards with fatback recipe
information
This dish was once a staple part of the diet of most of the black people in the United States.Now that ''soul food'' is popular, even trendy, its popularity is increasing among whites as well. Since collards aren't available in many places, we have substituted spring greens.
ingredients
1 1/2 kg (3 lb) Spring greens (collard greens), cleaned
225 g (8 oz) Salt pork (fatback), preferably in one piece
1 tsp Garlic salt
2 Tbs Vinegar
3 Chilli peppers, seeded and chopped
225 g (8 oz) Salt pork (fatback), preferably in one piece
1 tsp Garlic salt
2 Tbs Vinegar
3 Chilli peppers, seeded and chopped
method
1. Wash the greens very carefully, leaf by leaf and shake dry. Chop finely and set aside.
2. Half-fill a large saucepan with water and bring to the boil. Add the salt pork (fatback), reduce the heat to low and cover. Simmer for 1 hour.
3. Remove the salt pork from the pan. Add the greens, salt and vinegar and replace the salt pork (fatback) so that it is in the middle of the greens. Bring to the boil, reduce the heat to low and simmer for 2 hours.
4. Fifteen minutes before the end of the cooking time, sprinkle the chopped chillis over the top of the greens.
2. Half-fill a large saucepan with water and bring to the boil. Add the salt pork (fatback), reduce the heat to low and cover. Simmer for 1 hour.
3. Remove the salt pork from the pan. Add the greens, salt and vinegar and replace the salt pork (fatback) so that it is in the middle of the greens. Bring to the boil, reduce the heat to low and simmer for 2 hours.
4. Fifteen minutes before the end of the cooking time, sprinkle the chopped chillis over the top of the greens.
serving amount
serves 6 - 8
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