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.
Ingredients
4
8 ounces225 gFatback-cut into 1/2 inch cubes
1 pound450 gCollard Greens-washed and chopped
1/2 cup120 mLChicken Broth
1 tbsp15 mLApple Cider Vinegar
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLRed Pepper Flakes
SaltTo taste
Black PepperTo taste
Equipment
Large Skillet
Cutting Board
Knife
Instructions
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.
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