@rootsandfires: They handed us salt and scraps. We built a cuisine on it. 🧂 Salt pork kept for months with no ice — and one little piece seasoned a whole pot of greens. Soak it, change the water, soak it again. That's the desalting soak. Black food history, soul food, Southern cooking — the ration that fed a family. Historical scenes are AI-generated dramatizations. The history is real. #saltpork #BlackHistory #soulfood #southerncooking #foodhistory RECIPE — Salt Pork and Simmered Greens (serves 4) Ingredients: 1/2 lb salt pork, cut into 1-inch pieces; 2 bunches collard greens (about 2 lb), stems removed, leaves torn; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp apple cider vinegar; 1/2 tsp black pepper; water as needed. 1. DESALT: Put the salt pork in a bowl, cover with cold water, and soak 8 hours or overnight. Pour the water out, cover with fresh water, and soak 2 more hours. Drain. 2. RENDER: Put the soaked pork in a large pot over medium heat and cook 5 minutes, stirring, until the fat starts to render and the edges brown lightly. 3. BUILD THE POT: Add the onion and garlic and cook 2 minutes until soft. Add the collard greens in handfuls, letting each handful wilt before adding the next. 4. SIMMER: Add water to just cover the greens, bring to a boil, then lower the heat, cover, and simmer 45–60 minutes until the greens are silky and tender. 5. FINISH: Stir in the vinegar and black pepper. Taste before adding any salt — the pork already seasoned the pot. Serve the greens with the pork pieces on top and the potlikker spooned over cornbread.

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Wednesday 11 November 2026 23:00:00 GMT