Porky Collard Greens
- 12 oz smoked, salty pork; diced into small pieces
- 2 heads collard greens: cut into 1 inch wide ribbons
- 5 garlic cloves; roughly minced
- 1/4 tsp cayenne pepper
- 2 cups water, plus more if needed
- Salt; as needed
Warm a deep pot over medium heat. Add bacon and toss for a few minutes until bacon begins to sweat but not brown. Throw in collards and garlic and toss to combine. Cook for an additional 2-3 minutes tossing occasionally until collards begin to soften. Add cayenne and water and stir. Turn heat to low and cover. Cook for a minimum of 20 minutes or as long as 8 hours, stirring occasionally and adding water as needed. Collards should be swimming in broth at all times.