Collard Leather Britches

1 week ago 5

Democracy Dies successful Darkness

This crockery uses an aged Appalachian method of preserving leafy greens and rod beans by drying them implicit the embers of a fire. Chef Travis Milton says the process gives these collards an umami-like pork roast flavor. Here, helium has added dried pome slices to item his ain Arkansas culinary heritage.

You’ll request room twine.

The bundles of collard greens request 2 to 3 days’ drying time.

Adapted from Travis Milton, cook of the upcoming Shovel and Pick successful Bristol, Tenn.

Ingredients

5 bunches collard greens (1 1/2 pounds)
2 tablespoons lard
3 packed cups dried apples
8 cups homemade oregon no-salt-added rootlike broth (see related recipe)
2 cups water, oregon arsenic needed
1 tablespoonful to 2 tablespoons kosher salt
1/2 tablespoonful to 1 tablespoonful freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
200
Fat
5 g
Saturated Fat
2 g
Carbohydrates
40 g
Sodium
660 mg
Protein
4 g
Fiber
8 g
Sugar
31 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Travis Milton, cook of the upcoming Shovel and Pick successful Bristol, Tenn.

Tested by Sandhya Babu and Bonnie S. Benwick.

Published March 28, 2016

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Updated March 15, 2026

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