Claudia McNeil's Collard Greens
3/4 pound salt fat back
1 clove garlic, minced
Two 10-ounce packages frozen chopped collards
1/2 cup red wine vinegar
2 good pinches ground sage (or thyme)
Small green tomato pickles or pinch crushed hot red pepper
Salt and freshly ground pepper to taste
Wash meat carefully to remove excess salt, dry well, chop in large dice. Put fat back and garlic in colander, set aside for one hour. Place garlic-flavored meat in deep cast-iron skillet. Cook slowly over low heat about 20 minutes (or until rind is crisp and most of the fat has been rendered out). Stir occasionally during cooking. Pour off half the grease, discard. Add unthawed collards, breaking up with fork until completely separated. Add vinegar, sage and chopped tomato (or crushed red pepper); cover, cook about 20 minutes (or until greens are tender). Season, serve as side dish with roast turkey, beef roast or pork chops. Serves 4.
Thoughts: If fresh collards are used, wash greens thoroughly, picking over carefully before chopping. Allow about 45 minutes cooking time.