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.