Southern Collard Greens


  • 5lbs. collard greens
  • 1lb. salted pork, diced
  • 3 cups apple cider vinegar
  • 2 large onions, julienned
  • 1/2 cup olive oil
  • 3oz garlic, chopped
  • 2 tbsp crushed red pepper
  • 1 pitcher water
  • 2 tbsp Durty Gurl Bloody Mary Rub


  • Wash and roughly chop collards.
  • Pre-heat Matador to medium heat.
  • Add olive oil, garlic, and onions and cook until onions are translucent (about 3-4 minutes).
  • Add collards and cook until wilted (about 10 minutes).
  • Add apple cider vinegar, crushed red pepper, and salted pork, then fill Matador with water until greens are covered.
  • Let simmer on high heat for 45 minutes until greens are soft.