- 3 pounds collard greens
- 8 ounces salt pork
- 1/2 cup chopped shallots
- 6 cups heavy cream
- 3 tablespoons butter
- 1 1/2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons sugar
Cut the salt pork into large chunks and place in a cold saucepan. Place over medium heart and cook until much of the fat has rendered and the chunks begin to brown. Halfway through the process add the shallots. Add the greens and cook, tossing occasionally, until wilted. Do not allow to burn. Add 2 - 3 cups water and let simmer for 20 minutes. Drain the greens and return to the pot. Add the cream, salt, pepper and sugar and simmer until the cream has thickened.
