Collards with Fatback

Collards with Fatback

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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.
Servings: 6
Calories: 329

Ingredients
 

  • 3 lb Spring greens collard greens, cleaned
  • 8 oz Salt pork fatback, preferably in one piece
  • 1 tsp Garlic salt
  • 2 Tbs Vinegar
  • 3 Chilli peppers seeded and chopped

Instructions

  • Wash the greens very carefully, leaf by leaf and shake dry. Chop finely and set aside.
  • 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.
  • 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.
  • Fifteen minutes before the end of the cooking time, sprinkle the chopped chillis over the top of the greens.
Calories: 329 kcal
Carbohydrates: 9 g
Protein: 5 g
Fat: 31g
Saturated Fat: 11 g
Cholesterol: 33 mg
Sodium: 1463 mg
Potassium: 488 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2791 IU
Vitamin C: 85 mg
Calcium: 35 mg
Iron: 2 mg
Cuisine American
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