Name: Fried Fatback and Greens (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 8 ounces Fatback-cut into 1/2 inch cubes; 1 pound Collard Greens-washed and chopped; 1/2 cup Chicken Broth; 1 tbsp Apple Cider Vinegar; 1/2 tsp Garlic Powder; 1/4 tsp Red Pepper Flakes

Recipe tier

A simple, hearty dish of crispy fried fatback served with tender, seasoned greens. This is a down-home classic, perfect for a comforting meal.

Total 45 min

Serves 4

Steps 4

Ingredients 8

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

Prep 18m Cook 27m Plate 5m Reset 10m

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Fatback
8 ounces 225 g Fatback-cut into 1/2 inch cubes
Greens
1 pound 450 g Collard Greens-washed and chopped
cup 120 mL Chicken Broth
1 tbsp 15 mL Apple Cider Vinegar
tsp 2.5 mL Garlic Powder
tsp 1.25 mL Red Pepper Flakes
Salt To taste
Black Pepper To taste

Equipment

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Instructions

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Render the Fatback: In a large skillet over medium heat, add the Fatback. Cook, stirring occasionally, until the fatback is crispy and golden brown, about 15-20 minutes. Remove the crispy fatback from the skillet and set aside, leaving the rendered fat in the skillet.
Cook the Greens: Add the Chicken Broth, Apple Cider Vinegar, Garlic Powder, Red Pepper Flakes, Salt, and Black Pepper to the skillet with the rendered fat. Bring to a simmer.
Add the Greens: Add the chopped Collard Greens to the skillet. Stir to coat the greens with the seasoned broth. Cover and cook for 20-25 minutes, or until the greens are tender.
Serve: Serve the tender greens topped with the crispy fried Fatback.