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Smoky Collard Greens
A classic southern side dish seasoned with smoked neck bones. These collards have a delicious smoky flavor with a little spicy heat. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Side Dish
Cuisine American, southern
Prep Time
25 minutes

Cook Time
55 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American, southern
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Instructions
  1. Open bags of collards. There will be a few pieces of stalks without leaves in each bag. Discard if preferred. I cook them because they’re delicious.
  2. Thoroughly wash sink with a clean dish cloth and warm soapy water. Or, use Comet. Rinse thoroughly. See recipe notes.
  3. Wash collard greens and rinse in warm water and 1/4 cup of salt. Repeat. This will remove debris, pesticide, and microscopic bugs from leaves and stalks.
  4. In a large saucepan, add smoked pork neck bones (or preferred meat), sugar, Liquid Smoke (if using), and collards. Cover with water. Simmer over medium-low heat for 45 minutes OR until desired tenderness. WHEN the water drops low before collards are done, add some more water. Continue cooking.
  5. Season with preferred amount of salt and ground black pepper. Simmer 10 more minutes.
  6. Serve warm or hot with crusty cornbread.
Recipe Notes

Bagged collard greens are already washed.  However, I always wash them again in a CLEAN kitchen sink.  Or use 2 large bowls.  Use one for washing.  Use the other for rinsing.

For extra flavor, place cooked collard greens in a sealed container.  Refrigerate overnight in a sealed container.  They will marinate in the seasonings and have more flavor the next day.