Southern Collard Greens

Charles wanted to make some plain collard greens today so I let him give them a whirl. I still love the spicy greens with balsamic and lemon juice but these were tasty too.  Of course the great flavor from pork jowl helps!  He slow cooked the pork jowl for about 45 minutes over low heat to render out the excess fat and crisp up the meat; bacon or diced ham could be substituted if desired.  I forgot to take a picture today so I have inserted my spicy collard greens pic but it will look about the same just taste a bit different!

  • 1 bunch collard greens
  • 1/4 cup diced onion
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups pork stock (chicken stock would work fine too)
  • 1/2 cup sliced pork jowl ~ cooked till crispy and diced or crumbled

Cover collard greens with water and bring to boil.  Reduce heat, cover, and simmer for 10 minutes.  Drain and return to pot; add remaining ingredients and cook an additional 10 minutes until onion and collard greens are tender.

Enjoy ~ Kimberly

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