1 pound salt pork, skin removed and roughly chopped
½ pound Spanish onion, large diced
5 cloves garlic, minced
¼ cup sugar
3 bunches fresh collard greens, cleaned, stems removed, and cut into 3-inch pieces
1 cup red wine vinegar
8 cups pork or chicken stock
1½ cups cane syrup*
Slap Ya Mama Jalapeño Pepper Sauce, to taste
Kosher salt, to taste
Instructions
Melt bacon drippings in a large stockpot over high heat. Add salt pork. When sizzling, reduce heat to medium, and cook, scraping the bottom of the pot with a wooden spoon, until pork is crispy and fat is rendered, 15 to 20 minutes.
Add onion and garlic to pork, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add collard greens, vinegar, sugar, chicken stock, and cane syrup to pork mixture, and stir to combine, scraping the fond off the bottom of the pan. Cover and cook over high heat, stirring occasionally, until greens are wilted about three-fourths of the way. Add pepper sauce to taste, stirring to combine.
Cover and bring to a boil over high heat. Uncover and reduce heat to medium; cook, stirring occasionally, until greens are very tender and liquid is reduced by half, at least 1 hour. Taste for seasoning, adding more salt and pepper sauce to taste.
Notes
*Jean-Paul uses Steen’s Cane Syrup
Recipe by Louisiana Cookin' at https://louisianacookin.com/collard-greens/