Smoky Collard Greens
Makes 6 To 8 Side-Dish ServingsYou need to wash collard greens thoroughly before you cook them. Serve them with hot sauce, if you like. And if you have leftover collards, reheat a portion and then slide a poached or fried egg on top for a mighty fine breakfast.
Equipment
Ingrediënten
- 1 ½-pound piece salt pork or meaty slab bacon, or jowl meat if you have it
- 1 gallon water
- 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons ½ stick unsalted butter
- 1 tablespoon Accent Flavor Enhancer or if you’re uncomfortable cooking with MSG, substitute seasoned salt or Bragg’s Liquid Amino Acids
- 1 teaspoon smoked paprika
- 3½ to 4 pounds collard greens stems discarded, leaves cut into 1-inch-long strips
Instructies
- In a large pot, cook the bacon over moderately high heat, turning, until it is golden all over, about 4 minutes.
- Add the water and bring to a boil.
- Add garlic powder, salt, and pepper and simmer over low heat until the bacon is fork-tender, about 45 minutes.
- Bring the liquid to a vigorous boil.
- Stir in the butter, Accent, and paprika.
- Add large handfuls of the collards at a time, allowing each batch to wilt slightly before adding more.
- Return the liquid to a boil.
- Reduce the heat and simmer the collards over moderate heat, stirring occasionally, until they are tender, about 30 minutes.
- Transfer the bacon to a plate, then cut off and discard the skin and fat.
- Using two forks, shred the meat and return it to the pot.
- Using tongs, transfer the collards and bacon to bowls, dividing both evenly.
- Spoon some of the liquid over the greens and serve.
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