Collard Greens

also called greens · collards · turnip greens · mustard greens · mixed greens · pot likker · potlikker

Also written for Instant Pot (2 to wash), Slow Cooker (3 to wash).

The table

6 slices(chopped)thick-cut baconrender 8 minsweat 6 minstew covered 2 hrseason at the very end
1 large(diced)yellow onion
4 cloves(sliced)garlic
4 lb(1.8 kg; thick ribs pulled out, leaves cut in wide ribbons)collard greenstrim the ribs out, wash in three waters
3 qt(2.8 L)ham hock stock
2 Tbscider vinegar
1 tsplight brown sugar
1/2 tspcrushed red pepper
2 tspkosher salt
1 tspblack pepper
1 Tbshot sauce
Pour the liquid left in the pot into a cup and send it out beside the greens. That is pot likker
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1render 8 min

2trim the ribs out, wash in three waters

3sweat 6 min

goes in with what step 1 made

4stew covered 2 hr

goes in with what steps 2 and 3 made

5season at the very end

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 14 min2 of 5 steps give no time
Needs you
about 14 min
If you get it wrong
Forgiving — salt goes in at the very end, because the pork is already salty and salt cannot come back out of the pot
What you'll wash
Two things — the Dutch oven, a basin to wash the greens in

  1. trim the ribs out, wash in three waters

    not timedfrom the start

  2. render 8 min

    8 minneeds you(we think)from the start

  3. sweat 6 min

    6 minneeds you(we think)8 min in

  4. stew covered 2 hr

    2 hrwalk away14 min in

  5. season at the very end

    not timed2 hr 14 min in

You'll need Dutch oven

Goes with

See how it is written
>> title: Collard Greens
>> category: Stews & Braises
>> tags: greens, southern, pork, stew, side
>> counters: Meat and Three
>> aka: greens, collards, turnip greens, mustard greens, mixed greens, pot likker, potlikker
>> servings: 8
>> time: 2 hr 40 min
>> slack: forgiving — salt goes in at the very end, because the pork is already salty and salt cannot come back out of the pot
>> pairs-with: ham-hock-stock, skillet-cornbread, hot-water-cornbread, black-eyed-peas
>> washing-up: the Dutch oven, a basin to wash the greens in

>> step: trim the ribs out, wash in three waters
Trim @collard greens{4%lb}(1.8 kg; thick ribs pulled out, leaves cut in wide ribbons) and wash them in three changes of water until no grit settles.

>> step: render 8 min
Render @thick-cut bacon{6%slices}(chopped) in a #Dutch oven{} for ~render{8%min}.

>> step: sweat 6 min
Sweat @&(~1)bacon{} with @yellow onion{1%large}(diced), @garlic{4%cloves}(sliced) for ~sweat{6%min}.

>> step: stew covered 2 hr
Stew @&(~1)pork base{}, @&(~3)washed greens{} with @ham hock stock{3%qt}(2.8 L), @cider vinegar{2%Tbs}, @light brown sugar{1%tsp}, @crushed red pepper{1/2%tsp} covered at a ~stew{2%hr}.

>> step: season at the very end
Season @&(~1)greens{} with @kosher salt{2%tsp}, @black pepper{1%tsp}, @hot sauce{1%Tbs}.

Pour the liquid left in the pot into a cup and send it out beside the greens. That is pot likker.