EDITOR’S NOTE (December 6, 2018): Two comments on Facebook inspired me to add the option of using a bowl to clean/rinse collard greens. I wash all my vegetables in a very CLEAN sink. Never had a problem. Your comments are welcomed.
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. Saves time in the kitchen.
Bagged collards are already cut and washed. I always wash and rinse again though. Beverly (no middle name) Davis WASHES all fruits and veggies before eating or cooking. 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. You know, I have lots of faith to believe one day I’ll have paid partnership. Big dreams do come true. Stay tuned. 🙂
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 Liquid Smoke for extra flavor. I use the Wright’s brand because it’s made with 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 commonly spelled as two separate words). They are famous for having a small amount of meat. However, when simmered for awhile in water or with collards and beans, neckbones produce a rich, savory flavor. Also great in gumbo.
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.
Excellent with Homemade Macaroni and Three Cheeses and crusty cornbread. You may also like Fresh Collard Greens seasoned with smocked ham hocks.