How To Cook Collard Greens With Salt Pork - How To Cook
Instant Pot Collard Greens and Smoked Turkey Tails Yum To The Tum
How To Cook Collard Greens With Salt Pork - How To Cook. Stir in the garlic powder, red pepper flakes, black pepper, and chicken broth and spread the ingredients evenly across the bottom of the pot. If they're good to go, drain them and set the table.
Instant Pot Collard Greens and Smoked Turkey Tails Yum To The Tum
Most grocery stores now carry them cut, cleaned all ready for you. Toss in 12 heads of shredded red cabbage with the oil and seasonings. Add water or broth, along with any seasonings you prefer for flavor. If they're good to go, drain them and set the table. Bring back to a boil add salt pork and the grease it made into the pot. Add remaining chicken broth to the pot and return to a boil. Add the chopped onion and cook for 2 minutes longer. In a large dutch oven or stockpot over medium heat, cook the salt pork until it is crisp and browned. Cover and allow the mixture to simmer for at least 15 minutes. Continue adding a teaspoon of salt or fresh lemon juice and tasting before the bitterness is cut.
If they're good to go, drain them and set the table. Step 5 fish the collard greens out of the pot with a slotted spoon, letting the excess water drain off. Add the collard greens and press down. Stem and chop a large bunch of collard greens, then add them to the pan in small batches. To the salt pork and onion, add the water, cleaned turnip greens, black pepper, salt, and the optional sugar and crushed red pepper flakes, if using. Simmer them briefly, then pull out a fork full of greens and taste them. Pour in the drained can of collard greens, water, sugar, hot sauce and vinegar and stir well. In a large dutch oven or stockpot over medium heat, cook the salt pork until it is crisp and browned. If you put the collards back into plain water, even if it's just for a few minutes, salt will travel back from the greens into the cooking water. Stir & cover and bring to very low heat. Toss in 12 heads of shredded red cabbage with the oil and seasonings.
