Collard Greens With Neckbones Recipes

Steps:

• 1. In a 5-6 quart pot add neck bones fill the pot almost to the top with water. Season lightly with seasoning salt and onion powder. Boil neck bones for 1 hour.
• 2. Clean the greens and de-stem greens . Add greens, onions, garlic and bay leaves to pot and cook for 30 mins.
• 3. Take out neckbones and remove meat from bones. If meat is still tough put neckbones back in the pot and cook 20 mins. longer. Discard bones add Worcestershire sauce and vinegar. Cook for 20 more mins.
• 4. Remove bay leaves, taste greens season with seasoning salt, onion powder and ground black pepper.
• 5. Serve with hot sauce and cornbread.

Steps:

• Prepare neckbones by washing them in warm to hot water with a little kosher salt. Set aside.
• Chop onion in bite size pieces.
• In a large pot add bacon grease and onions. Cook until onions start to caramelize.
• Add neckbone and cover with hot water.
• Cook for about 20 minutes.
• Prepare your collard green by removing the long stalks and any discolored leafs.
• Wash collard greens in warm water. Warm water will make sand sink to the bottom of the sink.
• Add your collard green into your pot of neckbones.
• Add Lawry's salt and pepper pods. Break pepper pods into.
• Cook over low heat for about 45 minutes or until desire tenderness.

Steps:

• Wash neck bones in warm water and 1/2 Tablespoon salt.
• Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.
• Boil 30 minutes.
• While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.
• Wash the greens in lots of cold water twice.
• When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
• Cover and turn burner down on low to simmer.
• Cook until greens are tender. (approximately 1 hour).
• Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that.
• You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.

Steps:

• In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
• Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
• To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

Steps:

• Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
• Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
• Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
• Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
• Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.