EDITOR’S NOTE (May 12, 2019): See recipe video for Smoky Collard Greens and Cracklin’ Cornbread on Facebook.
A classic southern side dish seasoned with smoked neck bones. The cooked collards have a delicious smoky flavor with a little spicy heat.
This recipe calls for two 16-ounce bags of cut and washed collard greens. I like them because they’re already cut. Less prep time. However, I always wash and rinse again. It’s a personal thing.
Two 16-ounce bags will make about six servings . If desired, purchase online from Kroger. This is a friendly mention. Not a paid endorsement.
There are numerous ways to make great tasting collard greens. I make ’em tender and well seasoned with smoked neck bones. I’ll also add some Wright’s Liquid Smoke for smoky flavor. I prefer this brand because it contains water and natural hickory smoke concentrate. No preservatives.
Most fresh collards are slightly bitter. To solve that problem, add two tablespoons of sugar while boiling.
Several soul food recipes call for pork neckbones (also spelled as two separate words) which have a small amount of meat. However, when simmered for awhile in water or with collards and beans, neckbones produce a rich, savory flavor. Excellent!
According to meatfaqs.com, “A pork “neck bone” is the part of the hogs bone structure that goes from the top of the back bone to the shoulder. When the hog is broken down the neck bone is removed from the shoulder. They are used in many recipes, especially after they are smoked, as a way to season vegetables and beans. Many wholesale meat companies buy them to smoke, package and resell to retail stores.”
My preferred brand is Royal Foods, a family-owned company based in Alabama. I prepared this recipe in a highly efficient and pretty dutch oven provided by Lodge Manufacturing. All products mentioned are personal favorites. None are paid endorsements.
f you prefer bunches of Fresh Collards, check out my recipe with helpful cleaning tips.