Fatback – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
United States Of America Region / Locale: Southern united states Servings: 4
United States Of America Region / Locale: Southern united states Servings: 4Fatback is a rich and savory meat dish that originates from the Southern United States. Traditionally, fatback refers to the fatty layer of meat taken from the back of a domesticated pig, prized for its flavor and essential role in Southern cuisine. It’s often used to enrich dishes such as collard greens or beans, imparting a deep, smoky essence characteristic of Southern home cooking. This dish has maintained its popularity due to its comforting, hearty taste, symbolizing southern hospitality and heritage.
Ingredients
- smoked fatback – 1 lb / 450 g
- collard greens – 2 lbs / 900 g
- onion – 1 large, chopped
- garlic – 4 cloves, minced
- chicken broth – 4 cups / 960 ml
- apple cider vinegar – 2 tbsp / 30 ml
- salt – 1 tsp / 5 g
- black pepper – 1/2 tsp / 2.5 g
Instructions
- Rinse the collard greens thoroughly and remove stems. Chop the leaves into large pieces.
- In a large pot over medium heat, render the fatback until it starts to crisp, about 8-10 minutes. Remove and set aside.
- Add the chopped onion to the pot, sautéing until translucent, about 4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the collard greens to the pot, stirring until they start to wilt.
- Return the fatback to the pot, pour in the chicken broth, and add the apple cider vinegar, salt, and black pepper.
- Cover and simmer on low heat for about 45 minutes, stirring occasionally, until the greens are tender.
- Adjust seasoning as needed before serving.
Substitutions
- smoked fatback -> bacon or pancetta
- collard greens -> kale or Swiss chard
- chicken broth -> vegetable broth
Enhancements in the Next Evolution
- Add a pinch of red pepper flakes for heat.
- Include diced tomatoes for added acidity.
- Use a smoked turkey leg instead of fatback for a different smoky flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
