Ingredients:
6 bunches of collards
8 bacon strips
6 oz. fatback
½ stick butter
1 medium white onion
½ cup apple cider vinegar
1 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp salt
*** About 2 tbsp of “super secret” pork Bar-B-Que rub***
Prep:
Wash collards thoroughly (I pull each leaf and rub with hands
under running cold water)
Cut collards into approximately 2” squares
Dice onion
Coat bacon in “super secret” pork Bar-B-Que rub
Cooking instructions:
Add bacon to frying pan after coating with rub, once you can see
a slight amount of grease in the pan add 1 tbsp of apple cider vinegar and
onion. Cook until onion is tender and bacon is cooked thoroughly, do not crisp
bacon.
Once bacon and onion is cooked, transfer contents of frying pan
to the large pot (I use a 3 gal pot) that the collards will be cooked in. Add
remaining ingredients to pot; fill with water until collards are covered. Once
the water boils cook for one hour.
Notes:
The “super secret” pork Bar-B-Que rub is another recipe of mine
where I combine numerous spices which I use on all of my pork Bar-B-Que, most
everybody has their own favorite so use that or any store bought mix will do
fine.
When you purchase collards you normally buy 2 to 3 “bunches”
rubber banded together, keep in mind this recipe is for 6 bunches or 2 bundles.
Don’t buy 6 bundles…that’s a lot of collards.
While I did not add any to the collards we had at the luncheon,
don’t be afraid to add a tbsp or 2 of hot sauce to collards once they are ready
to boil or 4 to 6 oz. of a good robust lager to the bacon and onion while it is
cooking.
