I’ve been playing more with greens lately. A few weeks ago I tried an updated version of greens cooked in chicken broth, which was quite good. Last night Iwent for the older style of cooking with some form of ham, from Mama Dip’s Kitchen. I’ve really liked a lot of the recipes in here. I can’t see that there is really that much fat in this method frankly, and probably less salt than all that bouillon.

The original recipe called for chopped ham. I had some salt pork in the freezer, so I used that, cutting a piece into some big chunks. The original recipe called for 3 pounds of collard greens to serve 6-8 people; I used a 1 pound bag for the 3 of us and had some left over.

2 Tbs oil
1 chunk of salt pork, maybe 2″ long
1 quart hot water
2 tsp salt
1 tsp sugar
1-3 pounds collard greens

Heat the oil and cook the salt pork for 10 minutes or so, until a bit crispy. The original recipe called for 1 cup of chopped ham so you could use that as well. Add the hot water and bring to a boil, then simmer 10 minutes to make a quick broth. Add the salt, sugar, and collard greens, bring back to a boil, then lower to a simmer, stirring now and then. Cook at a slow simmer for
about 45 minutes. Add the ham back in if you want. I fed the salt pork to the dog, who thought she’d hit the jackpot.