Ruby Davis's Collard Greens
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6ounces salt pork, cut into 1-inch strips
- 5bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed)
- 1tablespoon sugar
- 1teaspoon kosher salt
- ā teaspoon baking soda
- 10medium-sized whole red potatoes, peeled
- Cider vinegar to taste
Preparation
- Step 1
In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes. Remove from the heat and let cool for 5 minutes.
- Step 2
Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda. Simmer covered for 45 minutes.
- Step 3
Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes. Discard the salt pork. Sprinkle the potatoes and greens with cider vinegar to taste. Transfer to a platter and serve with a few spoonfuls of the broth.
Private Notes
Comments
Thanks for posting the recipe with the amount of baking soda. So many greens recipes leave out this old-time step. Perhaps I should say traditional.
Thanks for posting the recipe with the amount of baking soda. So many greens recipes leave out this old-time step. Perhaps I should say traditional.