Want a classic recipe for your New Years’ Eve dinner party or next girlfriend’s getaway? You can’t go wrong with collard greens with pork neckbones. To get you started we enlisted the help of Rashaunda Grant at The Carolina Cookery. Check out here easy to follow recipe.
Collard Greens with Pork Neckbones
1 lb smoked pork neck bones
8 cups water
10 oz Collard Greens (approximately 2 bunches)
½ cup Apple Cider Vinegar
2 Tbs Hot Sauce
3 Tbs Cajun Seasoning Blend
In a large stock pot, combine neck bones with 4 cups water or until the neckbone portion is fully submerged. Cook on medium heat, covered, for 30 minutes. Check occasionally, adding 2 additional cups of water at 30-minute intervals or as needed. Continue cooking until the bones easily separate and meat easily falls away from the bones**, then remove the lid and increase heat. Boil on high heat until the cooking liquid has reduced by half and become a semi-opaque broth.
**This portion of the recipe can also be done in an electric pressure cooker, using the Meat setting for 30 mins, or prepared in advance using a slow cooker overnight.
To prepare the greens, submerge leaves in a large bowl of water to remove sand or debris. Pour off water, then rinse gently under cool running water. Then drain off excess water using a salad spinner or colander. Cut leaves into one-inch strips and then add to the stockpot with broth followed by the remaining ingredients.
Use tongs to gently toss greens and neckbones, to ensure ingredients are evenly distributed throughout the pot.
Cover and reduce heat to medium. Cook for 45 mins or until the greens are tender.
Adjust seasonings to taste and Enjoy!
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