Southern-Style Collard Greens and Chickpea Hash with Crispy Pork Shoulder

Begin by finely dicing the pork shoulder into small, half-inch cubes. Heat the duck fat in a cast-iron skillet over medium-high heat until shimmering.

Add the pork shoulder, searing until deeply golden brown and crispy at the edges. Remove the pork with a slotted spoon, leaving the rendered fat in the pan.

Add the diced white onions to the pan, cooking until translucent and just beginning to caramelize. Stir in the chickpeas and chili powder, letting the spices bloom in the hot fat for 1 minute until fragrant.

Fold in the chopped collard greens and raw spinach. Cook, tossing frequently, until the greens are wilted but still maintain a slight vibrant bite. Add a splash of water if the pan becomes too dry.

Return the crispy pork to the skillet and toss everything together. Deglaze the pan with the champagne vinegar, scraping up any fond from the bottom to create a light, tangy coating on the vegetables.

Serve immediately in a warm bowl, garnished with a pinch of black pepper and a final dash of vinegar for brightness.