Name: Fatback and Greens (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 8 ounces Fatback-cut into 1/2 inch pieces; 1 pound Collard Greens-washed and chopped; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Red Pepper Flakes; 1 clove Garlic-minced; 2 cups Chicken Broth

Recipe tier

A hearty Southern dish featuring tender greens braised with smoky fatback, seasoned simply for a comforting flavor.

Total 1h

Serves 4

Steps 8

Ingredients 7

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Fatback
8 ounces 225 g Fatback-cut into 1/2 inch pieces
Greens
1 pound 450 g Collard Greens-washed and chopped
Seasoning
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
tsp 1.25 mL Red Pepper Flakes
1 clove 3 g Garlic-minced
Liquid
2 cups 475 mL Chicken Broth

Equipment

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Instructions

🎙️ Cook with voice coach

In a large pot or Dutch oven, render the Fatback over medium heat until crispy and the fat is released.
Remove the crispy Fatback from the pot and set aside, leaving the rendered fat in the pot.
Add the Garlic to the rendered fat and cook for 30 seconds until fragrant.
Add the Greens to the pot and stir to coat with the fat.
Pour in the Chicken Broth and add the Salt, Black Pepper, and Red Pepper Flakes.
Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the greens are tender.
Return the crispy Fatback to the pot during the last 10 minutes of cooking.
Serve hot.