Ruby Davis's Collard Greens

Name: Ruby Davis's Collard Greens
Ingredients: 6 ounces salt pork, cut into 1-inch strips; 5 bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed); 1 tablespoon sugar; 1 teaspoon kosher salt; 18 teaspoon baking soda; 10 medium-sized whole red potatoes, peeled; Cider vinegar to taste

7 ingredients

8 steps

Ingredients

6 ounces salt pork, cut into 1-inch strips
5 bunches collard greens, rinsed, stems removed and coarsely chopped (16 cups packed)
1 tablespoon sugar
1 teaspoon kosher salt
18 teaspoon baking soda
10 medium-sized whole red potatoes, peeled
Cider vinegar to taste

Directions

1

In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes.
2

Remove from the heat and let cool for 5 minutes.
3

Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda.
4

Simmer covered for 45 minutes.
5

Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes.
6

Discard the salt pork.
7

Sprinkle the potatoes and greens with cider vinegar to taste.
8

Transfer to a platter and serve with a few spoonfuls of the broth.