Collard Greens

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

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 it is the best thing in the pot the cornbread is for mopping it
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 mintwo waits that overlap count once
Needs you
14 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 14 min of it is counted as time you are standing over it. The recipe itself says 2 hr 40 min.

  1. trim the ribs out, wash in three waters

    not timedfrom the start

  2. render 8 min

    8 minneeds you(assumed)from the start

  3. sweat 6 min

    6 minneeds you(assumed)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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> pairs-with: ham-hock-stock, skillet-cornbread, hot-water-cornbread, black-eyed-peas
>> step.1: trim the ribs out, wash in three waters
>> step.2: render 8 min
>> step.3: sweat 6 min
>> step.4: stew covered 2 hr
>> step.5: season at the very end

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.

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

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

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}.

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, it is the best thing in the pot, and the cornbread is for mopping it.