Eat Your Greens

I get emails now and again asking why the site is called fatback and collards and why I don’t have any references to fatback or collard greens in my posts. Well. First off, the site used to be called fatback and collardGREENS.com but some bastard stole my domain name. Secondly, the name is a tongue-in-cheek jab at the place I grew up- the South- specifically South Carolina. Just to be clear, I love collard greens and I still use fatback (or ham hocks) when I cook during the holidays. Third, (oh now I’m getting bored!) Before I moved my site to this server (TypePad) I had quite a few recipes posted. For the kids, you know?
So, I have decided to revive the recipe category.
What follows will undoubtedly create a sense of SHOCK AND AWE™ as you even read the words from the screen. Be strong. I suggest reading the recipes while sitting; otherwise you might hit your head when you swoon. I will start with a recipe for collard greens that will MAKE YOU SLAP YOUR MAMA™ (in my case that wouldn’t take much…but I digress).

COLLARD GREENS with BACON

Ingredients
1/2 pound sliced bacon, cut into pieces
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth (or water if you like bland food)
1/4 cup white vinegar
1/2 teaspoon black pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and
ribs discarded and leaves and thin stems washed well, drained, and
chopped coarse *note: unless you like to eat sand you must really wash these leaves

Preparation
In a deep heavy kettle cook bacon in over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, salt, pepper , and about half of bacon. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.

Serves 8