Does anybody know how to make collard greens with fat back?!


Question: I think I would consider this "soul food." I used to eat them (made by a co-worker) when I lived in the south. But I never learned how to make them. Anybody know how to make them? I would love the recipe.


Answers: I think I would consider this "soul food." I used to eat them (made by a co-worker) when I lived in the south. But I never learned how to make them. Anybody know how to make them? I would love the recipe.

SOUTHERN COLLARD GREEN

3 qt. of water
2 lb. salt pork
1/2 c. bacon fat
3 lb. collard greens
1 bell pepper
Salt to taste

Boil salt pork in water 15 minutes. Wash collards, put in pot with salt pork. Add bell peppers, bacon fat and salt to taste. Cook about 2 hours (in summer).
Cook 1/2 hour in winter. Take greens out when tender. Drain and chop vegetable with vegetable chopper.

SOUTHERN COLLARD GREENS

4 lbs. collard greens
6 slices fat back meat
1/2 tsp. sugar
Salt to taste

Boil greens until tender. Fry meat slices until crisp. Remove meat. Add drained greens to drippings. Chop finely. Add sugar and salt.
Cook for 15 minutes. Serve with corn bread.

FRIED MIXED GREENS

5 lbs. fresh baby collards
1 lb. sliced fat back
1 tbsp. red pepper
1 med. cabbage
1 tsp. sugar
1 dash baking soda

Fry fat back until brown. Cut greens and wash thoroughly in cold water, about 3 washes. Place greens in hot grease from fat back (about 3/4 cup). Sprinkle salt, red pepper and sugar. Cover and lower flame and let cook until tender, stirring every 20 minutes.
Slice cabbage and wash thoroughly about 3 washes. Add to tender greens (don't stir in), just lay on top of greens and cover. Steam from greens will cook cabbage while greens are still cooking. After 20 minutes mix cabbage and greens together. Let continue for approximately 15 minutes and serve with vinegar and/or chow chow and corn bread.

hope these help. enjoy.

I don't use fat back i use other pieces but all you have to do is put the greens in some water and wash them and then add them into some water and let them simmer with the water and add the pork later and then add some seasoning salt too it and when the greens are limp but still green take them out with the chunks of pork and put them into a bowl and have some corn bread or whatever you like with it.

COLLARD GREENS - SOUTHERN
STYLE

2 bunches collard greens
1 pkg. smoked pork shoulder, sliced into 5 to 6 pieces
Picnic ham, or any smoked ham
4 tbsp. bacon fat (no other kind)
1 tsp. Accent
1 tsp. black pepper
1/2 c. onions, chopped
1/2 c. green pepper, chopped
2 c. okra, sliced

Be careful and select the most tender big leaves. Inspect and wash greens well. Snip off the tough stems. Then cut the leaves crosswise, about an inch wide and wash again.
Put just enough cold water in pot to cover the smoked ham, and let boil for an hour. Add collards to boiling water. Let cook 30 minutes or until greens shrink.

Stir and add bacon fat, Accent and black pepper.

Allow cook 1 hour until just about done. Then add your onions, green pepper and okra last.

Simmer 30 minutes or until tender.

You must try some vinegar and hot sauce when serving.

mix up a salad of collard greens on some great big fat persons back. then you will have collard greens with fat back.

Be sure you soak greens in salted water to kill any insects and get the grit out of them. The recipe above is an excellent one but if you have to use frozen greens, they'll be almost as good.

What I do is pick them fresh a few leafs off of every plant
that way they last all winter long. I wash them leaves real good and roll them up. I sliced them up thin and dump them in a big pot about half full of water. I put 3 tablespoons of bacon drippings and 3 tablespoons of salt and 3 tablespoon sugar and some dashes of liquid smoke. I will add raw bacon or salt pork and just get them to a boil,cover them and turn down fire to low,then let them cook for 3 maybe four hours.Corn muffins and potato salad go well with this offering. No meat.

I don't use fat back as you call it. But I use bacon ends & pieces.
Get an iron skillet, cut 1/2 to a whole onion (how much greens you are cooking) set a side. get a hand full of bacon pieces, cut some if too large or thick, put in skillet, start sauteing, when it is about 1/2 done, add onions, You know how to clean your greens, I'm sure.... start adding them in a layer at a time. After each layer, salt & pepper. Cover with a tight lid after stiring around. Lower the heat to above simmer. Continue like this until tender. Get some trappies pepper vinegar sauce, it's lil green peppers with vinegar. Dash on top of cooked greens, you may want some sliced fresh onion, and a slice of corn bread.
HINT... You may have to add a bit of water in the bottom to keep from sticking, this is called "pot liquor".

You can use fat back, better is bacon or smoked hock . 2 qt water simmer pork of your choice 6-8 oz 1-2 hrs. Then add 6lb collards cut up simmer uncovered till done (tender) 2-4 hr add water as needed Season to taste.





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