Collard Greens with Spicy Topping

I know I posted another Collard Greens recipe back in February, but this one is different, it has real fat in it and a wonderful spicy vinegar topping.

Collard Green and Spicy Topping
Serves 6-8
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2 bunches collard greens (leaves will wilt as cooked)
1/4 pound streak of lean or fatback of pork slices
2 14 i/1-ounce cans chicken broth
3 cups cold water
1 teaspoon sugar
1/2 dried hot red pepper
1 teaspoon apple cider vinegar
salt and pepper to taste

Wash greens two or three times to remove sand.  Cut heavy bottom stems from leaves then chop or tear the remainder.As greens are being washed and readied for cooking, cook the pork slices in frying pan or in microwave for 3 to 4 minutes.  Lift from grease when brown and drain on paper towel.  Prior to cooking, place the pork and greens in a pot, cover with broth and water.  Add sugar, hot red pepper, vinegar, and salt and pepper to taste.  Cook in 6-quart pot for approximately 1 hour or in 6-quart pressure cooker for 25 minutes.

Greens can be cooked one to two days ahead of serving and reheated.

Spicy Topping
1 cup chopped mild onion
1 green bell pepper, chopped
1 cup apple cider vinegar
4 rounds chopped jalapeno pepper, more if you like

Mix all ingredients together.  Do not heat this mixture, as it should be crisp when served.  This may be made a day ahead and kept in the refrigerator if covered tightly.  My, My is this good. 

 

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