Base of this is from Garden and Gun Magazine I made changes to for my our personal preferences
Smoky Greens
Smoky Greens
2 tbsp.reserved bacon grease or lard
1 c Kirklands naturally smoked bacon pieces (costco)
1 large onion, diced
1 tbsp roasted mashed garlic spread
1 smoked ham hock or 1/2 tsp of smoked chipotle season
½ cup red wine vinegar
½ cup brown sugar
3 tbsp. Tabasco sauce or shiracha
1 serrano chile, split
1 gallon pork stock or chicken stock
Salt and pepper, to taste
6 heads young collards stems removed, leaves chopped in inch or more size pieces.
1 smoked ham hock or 1/2 tsp of smoked chipotle season
½ cup red wine vinegar
½ cup brown sugar
3 tbsp. Tabasco sauce or shiracha
1 serrano chile, split
1 gallon pork stock or chicken stock
Salt and pepper, to taste
6 heads young collards stems removed, leaves chopped in inch or more size pieces.
In a cast iron skillet, sweat the onions in the lard or bacon fat until soft. Add all remaining ingredients except greens and bring to a boil. Add the greens and let them cook down slightly, seasoning with a little salt. Cover and simmer until tender the greens are darker and tender, about 1 hour or longer. Season with salt, pepper, add hot spiced vinegar if you want.