| HOME | MEET THE STAFF | PAST ISSUES | IN THE KITCHEN | ABOUT | WHERE TO FIND IT | CONTACT | ADVERTISE |
Bookmark page
 Print this
 Email this
|
Last updated: November 17. 2005 5:08PM
Hall's Stewed Collards
From Alan Williams of Hall's Drug Store
2 pounds of collards, washed and thick stems trimmed
1/4 pound salt pork, cut into 1/4-inch thick slices (see note)
1/2 cup chicken stock
1 to 2 tablespoons rendered bacon fat
Sea salt
Crushed red pepper
Instructions
Note: Salt pork, also known as steak ’o lean, is salt-cured pork cut from the pig’s belly and sides. It is similar to bacon, but much fattier and unsmoked. Fat back is different from salt pork in that it is unsalted and unsmoked. Salt pork is available at most supermarkets.
Stack collard leaves, roll and slice into 1/2-inch-wide strips. Set aside.
Place a stockpot over medium-low heat. Place salt pork in hot pan and cook until fat has been rendered and pork is crisp. Remove the meat or leave it in the pot. Add chicken stock to the pan, then the collards. When collards are just wilted, add the bacon grease.
Season greens with salt and crushed red pepper to taste. Simmer collards, covered, until tender, 45 minutes to 1 hour. Serves 4.
|
Here is the list of Wilmington's culinary greats who you selected from.
More fundraiser/gala photos. |
|
Looking for a special recipe for your next party? Browse all the recipes from Wilmington Magazine.
|
|
|
