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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted recipe from CHILI PEPPER, magazine, February 2007 issue. Adapted from Chef John Currence. Smoked pork necks are often available from butcher shops. Ingredients:
1/2 cup rendered bacon fat |
1/2 cup butter |
4 slices cooked bacon, cut into small pieces |
2 large yellow onions (sliced or chopped) |
4 garlic cloves, minced |
5 lbs collard greens, washed, stemmed, chopped |
1 teaspoon sea salt |
1 teaspoon black pepper |
1 1/2 cups apple cider vinegar |
3 cups chicken stock |
2 smoked pork necks |
Directions:
1. In a deep pot warm bacon fat and butter; add onion and garlic to butter and bacon mixture, simmer until onion is light brown.
2. Add collards layering with salt/pepper, cooking until wilted.
3. Add crumbled bacon, vinegar, stock and smoked pork necks; cover pot and cook until tender over medium heat for about 30 minutes. Flavors should be combined, but collards are still green, Do not overcook.
4. Taste and adjust seasonings.
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