Collard Greens

Ingredients

• 3Bundles Or Bags Collards
• 1/2Pot Water
• 2 CupsSmoked Pork Stock (renderings from pulled pork)
• 2 cupsof Smoked Turkey Burnt Ends or Pulled Pork
• 1/4 CupSeason All
• 1 TablespoonWhite Vinegar

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Trim the tough stems from the collard bundles, then chop the leaves into rough 2-inch ribbons and rinse thoroughly in a sink of cold water, swishing to remove any grit; drain well.

2. 2

   In a large 24-quart stockpot, combine the water, smoked pork stock, Season All, and white vinegar and stir to combine.

3. 3

   Add the chopped, rinsed collards to the pot, pushing them down into the liquid — they will look like too much at first but will wilt down significantly as they cook.

4. 4

   Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer gently for about 4 hours, stirring occasionally.

   ⏱Start 4:00:00
5. 5

   About halfway through the cooking time, stir in the smoked turkey burnt ends or pulled pork so the meat has time to render its flavor into the pot liquor.

6. 6

   The greens are done when they are fully tender and dark, with a rich, smoky pot liquor. Taste and adjust with additional vinegar or seasoning before serving hot, spooning some of the pot liquor over each portion.