Learn how to cook greens with this tasty recipe that includes a short way and a long way to cook collards, kale, or mustard greens — no excuses will be accepted for tough, bitter greens. This recipe uses pork fat because it helps mask the bitterness of the greens while bringing out their great flavor.
Ingredients
- 0.25 cups bacon drippings
- 4 bunches collard greens , tough stems removed
- salt to taste
- 3 cups water , Optional
Instructions
-
1
Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet.
-
2
If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.
Nutrition Facts
Per serving
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