How To Cook Collard Greens With Fatback - How To Cook
Fatback and Foie Gras Southern Collard Greens with Ham Hocks
How To Cook Collard Greens With Fatback - How To Cook. Add the ham and continue to cook until the onions start to brown. Fold each collard leaf in half, either in your hand or on your cutting board.
Fatback and Foie Gras Southern Collard Greens with Ham Hocks
Repeat until all the collard greens have been removed from its stem. Cook for another 30 minutes stirring occasionally. Here’s how you do it: Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. Next, mix in the beer, followed by the paprika and a dash of salt. In a large pot, bring 3 quarts of water to a boil. Once your collard greens are done they will be ready to enjoy. Before cooking your collard greens, heat your oven to 325 °f. Now, that our neck bones have seared, we can finally add our collard greens. Incorporate cider vinegar, maple syrup and mustard.
Get 1 pound of fatback, thick bacon, or ham chunks and proceed to cook in a large dutch oven or stockpot; Whether using a sink or large bowl, wash away the left behind dirt each time and then add fresh, clean water. Shred the meat from the ham hock and discard the rest. Then, cut lengthwise down the center of the roll. Shred the ham and cook the onion. Next, slice the rolls into 1 inch ribbons. Once you see a little browning action, add. (you should be able to wash and prepare the collard greens while you make the broth.) Cook for another 30 minutes stirring occasionally. Before cooking your collard greens, heat your oven to 325 °f. Add the ham and continue to cook until the onions start to brown.
