Collard Greens

2-3 bunches fresh collards, stripped from stems and chopped
1/4 lb side meat, fat back or substitute 2-3 anchovies and olive oil for vegetarian version
2-3 cloves garlic, chopped
1/2 tsp ground chipotle or smoked cayenne peppers or red pepper flakes
Salt to taste

Place chopped collards into a large pot and cover with water. Boil until greens start to darken and become tender. Reserve 2 cups cooking water, and drain collards.

While collards are cooking, render side meat or fat back in a large cast iron pan. Remove meat to drain on a paper towel and leave rendered fat in pan. If using anchovies, add olive oil to hot pan then add anchovies and cook until they dissolve.

Add drained collards to pan and stir to distribute seasoning. Add garlic, ground pepper and salt. Saute on medium heat stirring occasionally and adding reserved pot liquid as needed to prevent scorching.

If using side meat, crumble meat into greens. Serve as a side with cornbread or as part of a traditional Southern New Year’s Day meal.

To make these more keto-friendly, drizzle with MCT or olive oil prior to serving.