Ingredients
1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold)
2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room-temperature (from Braised Pork Shoulder)
1/2 cup shredded pork, heated (from Braised Pork Shoulder)
Skin, heated (from Braised Pork Shoulder)
Jus (from Braised Pork Shoulder)
1 tablespoon extra-virgin olive oil
1 bunch collard greens (stems removed)
2 tablespoons water
Coarse salt and freshly ground pepper
Chives, for garnish
Preparation
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.
