Braised Collards Recipe

Vegetable

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Ingredients:

1 pound (450 g) collards or other greens
1/8 pound (60 g) salt pork, diced
Salt
Freshly ground pepper

Directions:

Wash the greens well, removing all sand, in several changes of cold water. Remove any tough ribs, then cut or tear into small pieces. Cook the salt pork over low heat until its fat is rendered and it turns golden. Meanwhile, drop the greens into a large pot of boiling water and blanch them for about 10 minutes; remove and drain well. Add the blanched, drained greens to the salt pork, cover, and cook over medium heat for 20-30 minutes. Season with a little salt and pepper if necessary. Serves 2.

Availablity: year round, especially summer and fall. What to look for: Crsip, green leaves without blemishes or discoloration. Uses: As a vegetable accompaniment, especially good with ham or pork chops. Amount: One pound serves two. "Beet greens, kale, turnip and mustard greens may all be cooked in the same fashion as collards. In fact, these greens often taste better in combination, cooked with a ham bone. If the stems are thick, remove them and cook them seperately." "It's fine to cook other greens by this method, although the cooking time may need adjusting."

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Braised Collards


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