Cabbage Collards
Whole Hog BBQ
Collards are a staple winter side here in the south. This recipe is for a very specific variety of collards, apparently developed here in North Carolina, but if you can't find them it should work fine with any sturdy green. Collards, kale, mustard or turnip greens -- whatever you like!
Sadly, this is not the recipe for vegetarians. There are three sources of pork in it -- THREE. It's delicious, but feels maybe a little gratuitous. And also salty, so don't be like me, check the salt level on your almost-finished dish before you add any extra.
This method is similar to the Deep Run Roots recipe we made here: https://cookwithheather.com/Deep-Run-Roots-Stewed-Collard-Greens-with-Ham-Hock/ One big difference is that you cook the porky bits for quite a while longer before you add the collards. That solved the problem I had pulling the meat off of the ham hocks, so I'd definitely do that again.
The author has this recipe on his site here: https://www.samjonesbbq.com/news/cabbage-collards#:~:text=Cabbage%20Collards%20RECIPE,-Serves%2010%2D15&text=Wash%20the%20collards%20thoroughly%2C%20two,until%20the%20collards%20are%20tender.
I have calculated the nutrition for this recipe, but I think it is pretty misleading. There's a LOT of pork fat (even more if you use slab bacon instead of the ham hocks), but you won't end up consuming all of it unless you literally drink all of the potlikker along with the greens.