Enhancing Vegetable Bliss: How to Season Your Veggies with the Magic of Fatback

There's something truly magical about the alchemical transformation that occurs when fatback meets a medley of fresh vegetables. The result? A symphony of flavors and textures that turn even the simplest veggies into a tastebud explosion. 

With this method, we're about to embark on a journey that elevates your vegetable dishes from ordinary to extraordinary, all thanks to the savory enchantment of fatback.

Fatback, derived from the back of a pig, is renowned for its rich, flavorful fat. When used to season vegetables, it imparts a smoky essence that dances on your taste buds. 

Whether you're sautéing green beans, Brussels sprouts, or any other garden treasures, the integration of fatback is the secret ingredient that will transform your side dish into a delectable sensation.

This method promises to add a new dimension of flavor to your vegetable creations. Get ready to savor the magic in every bite and elevate your vegetable bliss to a whole new level.

Ingredients:

• Fresh vegetables (e.g., green beans, Brussels sprouts, asparagus, collard greens, or any of your choice)
• Pork fatback, sliced into thin pieces or small cubes
• Salt and pepper, to taste (optional, we like Redmond's Real Sea Salt)

Instructions:

1. Prepare the Vegetables: Start by cleaning and trimming your vegetables. Depending on the vegetable, you may need to remove any tough stems or ends.
2. Sauté the Fatback: In a large skillet or pan, place the slices or cubes of pork fatback. Turn the heat to medium-low. As the fatback cooks, it will release its own fat.
3. Cook Slowly: Allow the fatback to cook slowly, and you'll notice the fat starting to melt. The fatback will become crispy as it releases its fat. This process can take some time, so be patient. Cooking on low heat prevents burning.
4. Remove Fatback Pieces: Once the pork fatback pieces are crispy and golden brown, use a slotted spoon to remove them from the pan. Place them on a paper towel-lined plate to drain excess fat.
5. Sauté the Vegetables: In the same pan with the rendered fat from the fatback, add your prepared vegetables. Sauté the vegetables in the flavorful fat until they become tender and slightly browned, typically about 5-10 minutes, depending on the vegetable.
6. Seasoning (Optional): If needed, season the sautéed vegetables with salt and pepper to taste. Be mindful of the salt content as the fatback may already add some saltiness to the dish.
7. Add Crispy Fatback: Once the vegetables are cooked to your liking, add the crispy pork fatback pieces back to the pan. Toss them together with the vegetables for a burst of flavor and crunch.
8. Serve: Transfer the vegetables and crispy fatback to a serving dish. Garnish with a little more fatback on top if desired. Serve hot.

Using pork fatback to season vegetables adds a rich and savory flavor to your side dish. It's a delicious way to infuse your veggies with a smoky, meaty taste. 

Enjoy this tasty and indulgent side dish in moderation, as fatback is high in fat and calories.

Did you make this recipe? Let us know how it turned out in the comments below!