Southern Greens
Ingredients
- 2 lb. fresh greens (collards, mustard, kale), large stems trimmed
- 2 oz. salt pork, diced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. salt (optional)
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 238kcalCalories
- 14.2gProtein
- 13.5gFat
- 13.6gCarbohydrates
- 0.8gSugars
- 2.6gFiber
- 0.71gSalt
Instructions
1. Soak greens in several changes of cold water; drain.
2. Transfer to a large saucepot; cover and cook over medium-high heat, stirring occasionally until stems are just tender, 8 to 10 minutes.
3. Drain and cool slightly; coarsely chop.
4. Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes.
5. Add pepper flakes and salt.
6. Stir in chopped greens; cover and cook until tender, about 15 minutes.
7. Makes 5 cups.
