Collard greens are a staple in Southern cuisine, and when cooked with fatback, they become a truly unforgettable dish. Fatback, the fatty part of the pork’s back, is a key ingredient in traditional Southern cooking, adding a rich, unctuous flavor to collard greens that’s hard to replicate with other ingredients. In this article, we’ll explore the art of cooking fatback for collard greens, including the benefits of using fatback, how to select and prepare it, and a step-by-step guide to cooking the perfect pot of collard greens.
The Benefits of Using Fatback in Collard Greens
Fatback is more than just a flavorful ingredient – it’s also a nod to the resourcefulness and thriftiness of traditional Southern cooking. In the past, cooks would use every part of the pig, including the fatty back, to make meals more filling and satisfying. Today, fatback is still prized for its ability to add depth and richness to dishes like collard greens.
Using fatback in collard greens has several benefits:
- Flavor: Fatback has a rich, savory flavor that’s similar to bacon, but with a more delicate, unctuous texture.
- Moisture: The fatty acid in fatback helps to keep the collard greens moist and tender, even after long cooking times.
- Nutrition: Fatback is a good source of protein, vitamins, and minerals, making it a nutritious addition to collard greens.
How to Select and Prepare Fatback
Before you can cook fatback for collard greens, you need to select and prepare it. Here are some tips to keep in mind:
- Choose the right cut: Look for fatback that’s specifically labeled as “fatback” or “pork fatback.” You can usually find it in the meat department of most supermarkets.
- Trim excess fat: If your fatback has a thick layer of fat on one side, you may want to trim it down to about 1/4 inch. This will help the fatback cook more evenly and prevent it from becoming too greasy.
- Cut into small pieces: Cut the fatback into small pieces, about 1-2 inches in size. This will help it cook more quickly and evenly.
Cooking Fatback for Collard Greens: A Step-by-Step Guide
Now that you’ve selected and prepared your fatback, it’s time to cook it for your collard greens. Here’s a step-by-step guide to get you started:
Step 1: Render the Fatback
Rendering the fatback is the process of cooking it slowly over low heat to extract the fat and create a crispy, caramelized exterior. To render the fatback, follow these steps:
- Heat a large pot: Heat a large pot or Dutch oven over medium-low heat.
- Add the fatback: Add the cut fatback to the pot and cook for about 10-15 minutes, or until it starts to render and release its fat.
- Stir occasionally: Stir the fatback occasionally to prevent it from burning or sticking to the pot.
Table 1: Rendering Times for Fatback
| Rendering Time | Description |
| — | — |
| 10-15 minutes | Fatback starts to render and release its fat |
| 20-25 minutes | Fatback is partially rendered and starting to crisp up |
| 30-40 minutes | Fatback is fully rendered and crispy |
Step 2: Add Aromatics and Collard Greens
Once the fatback is rendered, it’s time to add the aromatics and collard greens. Here’s what to do:
- Add aromatics: Add chopped onions, garlic, and any other desired aromatics to the pot and cook until they’re softened and fragrant.
- Add collard greens: Add the collard greens to the pot, stirring to combine with the fatback and aromatics.
- Add liquid: Add enough liquid to the pot to cover the collard greens, such as chicken or pork broth, water, or a combination of both.
Table 2: Liquid Ratios for Collard Greens
| Liquid Ratio | Description |
| — | — |
| 1:1 | Equal parts liquid to collard greens |
| 2:1 | Twice as much liquid as collard greens |
| 3:1 | Three times as much liquid as collard greens |
Step 3: Simmer the Collard Greens
Once the collard greens are added to the pot, it’s time to simmer them until they’re tender and flavorful. Here’s what to do:
- Simmer the collard greens: Simmer the collard greens over low heat for about 30-40 minutes, or until they’re tender and flavorful.
- Season to taste: Season the collard greens with salt, pepper, and any other desired spices or herbs.
Tips and Variations for Cooking Fatback and Collard Greens
Here are some tips and variations to keep in mind when cooking fatback and collard greens:
- Use a slow cooker: If you prefer, you can cook the fatback and collard greens in a slow cooker. Simply render the fatback in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Add other ingredients: Consider adding other ingredients to your collard greens, such as diced ham, bacon, or smoked turkey.
- Experiment with spices: Don’t be afraid to experiment with different spices and herbs to add more flavor to your collard greens.
Conclusion
Cooking fatback for collard greens is a simple yet flavorful way to add depth and richness to this classic Southern dish. By following the steps outlined in this article, you can create a delicious and authentic pot of collard greens that’s sure to become a family favorite. Whether you’re a seasoned cook or just starting out, we hope this article has inspired you to get creative in the kitchen and try something new.
What is fatback and how is it used in Southern cooking?
Fatback is a type of cured pork fat that is commonly used in Southern cooking to add flavor to various dishes, including collard greens. It is typically cut into small pieces or strips and cooked until crispy, then used to season the greens. The smoky, savory flavor of fatback is a key component of traditional Southern cuisine.
In addition to its use in collard greens, fatback is also used to flavor other dishes such as beans, stews, and soups. It can be cooked in a variety of ways, including pan-frying, baking, or boiling. Some cooks also use fatback to make a flavorful broth or stock, which can be used as a base for soups and stews.
How do I cook fatback for collard greens?
To cook fatback for collard greens, start by cutting the fatback into small pieces or strips. Then, heat a skillet or Dutch oven over medium heat and add the fatback. Cook the fatback until it is crispy and golden brown, stirring occasionally. This should take about 10-15 minutes, depending on the size of the pieces.
Once the fatback is cooked, remove it from the skillet and set it aside. Then, add the collard greens to the skillet and cook until they are tender, using the flavorful fatback drippings to season the greens. You can also add other seasonings, such as salt, pepper, and vinegar, to taste.
Can I use other types of fat instead of fatback?
While fatback is the traditional choice for cooking collard greens, you can use other types of fat as a substitute. Some options include bacon, ham hocks, or even vegetable oil. However, keep in mind that these alternatives will change the flavor and texture of the dish.
If you choose to use a different type of fat, you can cook it in a similar way to fatback. Simply cut the fat into small pieces, heat it in a skillet, and cook until crispy. Then, use the flavorful fat to season the collard greens. Just be aware that the flavor will be slightly different than traditional fatback.
How do I store leftover fatback?
If you have leftover fatback, you can store it in an airtight container in the refrigerator for up to a week. Simply let the fatback cool completely, then place it in a container and cover it with plastic wrap or aluminum foil.
You can also freeze leftover fatback for later use. Simply place the cooled fatback in a freezer-safe bag or container and store it in the freezer for up to 6 months. When you’re ready to use the fatback, simply thaw it in the refrigerator or at room temperature.
Can I use fatback in other recipes besides collard greens?
Fatback is a versatile ingredient that can be used in a variety of recipes beyond collard greens. Some ideas include adding it to beans, stews, or soups for added flavor, using it to make a flavorful broth or stock, or even crumbling it into cornbread or other baked goods.
Fatback can also be used to add flavor to roasted vegetables, such as Brussels sprouts or carrots. Simply chop the fatback into small pieces and toss it with the vegetables before roasting. The smoky, savory flavor of the fatback pairs well with a variety of vegetables.
Is fatback a healthy ingredient?
Fatback is a high-fat ingredient, which can make it a less-than-ideal choice for those watching their diet. However, it is also a rich source of protein and can be part of a balanced diet when consumed in moderation.
It’s worth noting that fatback is typically cured with salt and other preservatives, which can increase the sodium content of the dish. If you’re concerned about sodium intake, you may want to consider using a low-sodium alternative or reducing the amount of fatback used in the recipe.
Where can I find fatback in stores?
Fatback can be found in some specialty butcher shops or Southern markets, particularly in the Southern United States. It may also be available in some larger grocery stores, particularly those that carry a wide selection of meats and international ingredients.
If you’re having trouble finding fatback in stores, you may want to consider shopping online or at a local farmers market. Some farmers may carry fatback or be able to special order it for you. You can also consider substituting with a different type of fat, such as bacon or ham hocks.