Featured Pinch Tips Video
- 2 bunch
- 1/2 c
- salt pork (chopped)
- salt and pepper to taste
1Make sure to strip the leaves from the tough stems. Discard stems.
2Wash leaves several times to ensure all dirt and grit removed.
3Fry some of the salt pork until fat starts to drain in pot. Add your collards to the pot by the handful. If the pot seems too full, don't worry, the greens will wilt down.
4When all of the collards are wilted, add enough water to cover your greens.
5Simmer until tender.