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Ocracoke Collards

Yield 6 to 8 servings


  • 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

  1. 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.

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