- 1 bunch (about 3 1/2 pounds) collard greens, cleaned
- 1/2 pound salt pork, cubed
- 1 teaspoon salt
- 4 medium potatoes, peeled and quartered
How to Make It
Place collard greens, salt pork, salt, and water to cover in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Add potatoes; cover and simmer an additional 30 minutes or until potatoes are tender.
Oxmoor House Homestyle Recipes