Collards and Fatbacks
Ingredients
- 8 oz Rumba® pork fatback skins
- 3 lbs collard greens, rinsed and chopped
- 3 jalapeños, seeded and chopped
- 1 tsp garlic salt
- 2 tbsp vinegar
- Salt and pepper (to taste)
Preparation
- Carefully wash the greens leaf by leaf and shake dry. Chop and set aside.
- Add fatback skins to a large stockpot and add enough water to cover. Bring to a boil and reduce to low and simmer for 1 hour.
- Remove the fatback skins from the pot. Add the greens, salt, vinegar and replace the fatback skins into the middle of the greens. Bring to a boil, reduce to low and simmer for 2 hours.
- Add the chopped chilies 15 minutes before cooking time completed.
- Serve with cornbread and rice.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
