EDITOR’S NOTE (November 22, 2019): Added a new photo.
A delicious, well-seasoned southern side dish. Pairs well with a variety of mains. Perfect with holiday dinners or any meal.
Originally shared my recipe on Facebook in December 2018. Comments were filled with a wide selection of seasonings people liked. One inspired me to remove stalks from leaves, chop and cook with greens. Glad I did. Tastes great!
This recipe calls for 2 bunches of fresh or two prepackaged bags (16 oz. each) of cut/washed collard greens.
Two 16-ounce bags will make about six servings . If desired, purchase online from Kroger. This is a friendly mention. Not a paid endorsement.
Collard greens can be seasoned with a variety of ingredients. One of my favorites is a splash of Wright’s Liquid Smoke. It adds delicious smoky flavor. I prefer this brand because it contains water and natural hickory smoke concentrate. No preservatives.
I also LOVE smoked ham hocks. Although not very photogenic, they’re loaded with smoked ham flavor. I usually cook ’em until the meat falls off the bone. Delish!
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 shoulAder. 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.“
Pork neckbones (also spelled as two separate words) have a small amount of meat packed with a rich, savory flavor. Perfect for seasoning greens.
My precious aunt (73 years of life) posing with cured salt pork she’ll use to season collards served with Thanksgiving dinner. We prefer the Royal Foods brand, which is a family-owned company based in Alabama. All products mentioned are personal favorites and not paid endorsements.
Enjoy with crusty Homemade Self-Rising Cornbread!