southern collard greens

How To Make southern collard greens

• 1

  COOK FATBACK AND HOG JOWL, IN A 6-QUART DUTCH OVEN, OVER MEDIUM HEAT FOR 8 TO 10 MINUTES OR UNTIL CRISP.
• 2

  REMOVE FATBACK AND JOWL AND SET ASIDE.
• 3

  RESERVE 1/4 CUP DRIPPINGS.
• 4

  BRING 4 CUPS WATER AND 1/4 CUP DRIPPINGS TO A BOIL OVER MEDIUM HIGH HEAT.
• 5

  ADD 1/3 OF GREENS, STIRRING OFTEN, 2 TO 3 MINUTES OR UNTIL WILTED.
• 6

  REPEAT PROCEDURE TWICE WITH REMAINING GREENS.
• 7

  REDUCE HEAT TO LOW; COVER AND COOK, STIRRING OCCASIONALLY, UNTIL COLLARDS ARE TENDER.
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