by Ann M. Evans
These greens are prepared the way I grew up eating them in my summer visits to Durham, North Carolina. Slow cooked. In North Carolina, they use fatback which they can buy in chunks at grocery stores. We don’t have that in California, so I use my homemade pancetta or bacon.
3 bunches dark leafy greens such as kale, collards or chard
½ cup pancetta or bacon pieces
Putting It Together
Over a medium flame, in a large Dutch oven or other heavy pan (with a tight fitting lid), sauté pieces of pancetta or bacon until they release the fat, about 5-7 minutes, without the lid on.
Wash the greens and remove the middle rib. Roll the remaining leaves, a few at a time, into a cylinder and finely chop the leaves into ¼ inch ribbons. Add these to the pot.
Reduce the heat to simmer, and place the lid on the pot. Check occasionally to ensure there is enough fat and water at the bottom of the pan to prevent burning. Simmer until tender, about 1-2 hours. Stir. Serve warm, with a plate of grits fixed your favorite way. Serves 4 as a side dish.