If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.

Martha Stewart Living, October 2010


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.

  • Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.

  • Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.

  • Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.

  • Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.


Reviews (2)

Rating: Unrated
Um... major error, or am I just thick? It appears that you use the pork fast twice. Separate baking sheet? For what? Never tells us. Mar-tha!
Rating: Unrated
This was yummy but, since we don't care for collards, I ised spinach and broccli rabe and added some flavor with rosemary.