Prep 15 mins
Cook 30 mins
The man I love grew up eating Collard Greens and this was my first attempt! Now many recipes will call for bacon but this is the tried and true old fashioned way and you just feel so good making it for your family on a Sunday. This recipe is a pleaser and it came from Sylvia's Family Soul Food Cookbook. Sometimes I add red pepper flakes for heat. If you can't eat pork, but don't want to miss out, use smoked turkey!
- 6 tablespoons corn oil
- 1 cup pork butt, sliced (3oz)
- 1⁄8 cup water
- 2 -2 1⁄2 lbs collard greens (fresh produce)
- 4 teaspoons sugar
- 1 teaspoon salt (or to taste)
- Heat the oil in a 4 quart pot. Add the meat and cook until partly browned on both sides, about 3 minutes.
- Add the water and bring to a boil. Reduce the heat and simer for 15 minutes covered.
- While the pork is cooking, wipe the collards with a damp towell, then wash two or three times until all the dirt and grit has been removed. Chop the greens.
- Add the greens to the pot. Add the sugar and salt. Cook, covered over medium heat for 30-35 minutes.
- Drain before serving, if desired.