30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Fatback And Greens
Fried Fatback And Greens
Fried Fatback And Greens
⏱1h
👥4
🔥500 cal
Medium
🍽️Southern
A refined version of the classic, featuring smoked paprika for depth and braising the greens for extra tenderness. The fatback is rendered slowly for maximum crispiness.
A refined version of the classic, featuring smoked paprika for depth and braising the greens for extra tenderness. The fatback is rendered slowly for maximum crispiness.
Render the Fatback: In a large skillet over medium-low heat, add the Fatback. Cook, stirring occasionally, until the fatback is crispy and golden brown, about 25-30 minutes. Remove the crispy fatback from the skillet and set aside, leaving the rendered fat in the skillet.
Sauté Garlic: Add the minced Garlic to the skillet with the rendered fat and cook for 1 minute, until fragrant.
Braise the Greens: Add the Chicken Broth, White Wine, Apple Cider Vinegar, Smoked Paprika, Garlic Powder, Red Pepper Flakes, Salt, and Black Pepper to the skillet. 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 30-35 minutes, or until the greens are very tender.
Serve: Serve the tender greens topped with the crispy fried Fatback.
Ingredients
4
10 ounces285 gFatback-cut into 1/2 inch cubes
1 pound450 gCollard Greens-washed and chopped
1 cup240 mLChicken Broth
1/4 cup60 mLDry White Wine
1 tbsp15 mLApple Cider Vinegar
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLRed Pepper Flakes
2 cloves6 gGarlic-minced
SaltTo taste
Black PepperTo taste
Equipment
Large Skillet
Cutting Board
Knife
Instructions
Render the Fatback: In a large skillet over medium-low heat, add the Fatback. Cook, stirring occasionally, until the fatback is crispy and golden brown, about 25-30 minutes. Remove the crispy fatback from the skillet and set aside, leaving the rendered fat in the skillet.
Sauté Garlic: Add the minced Garlic to the skillet with the rendered fat and cook for 1 minute, until fragrant.
Braise the Greens: Add the Chicken Broth, White Wine, Apple Cider Vinegar, Smoked Paprika, Garlic Powder, Red Pepper Flakes, Salt, and Black Pepper to the skillet. 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 30-35 minutes, or until the greens are very tender.
Serve: Serve the tender greens topped with the crispy fried Fatback.
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