Neckbones And Collard Greens Or Turnip Greens Recipes

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

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:

• Wash greens thoroughly, removing any grit and large stems.
• Place greens in dutch oven with water and salt.
• Bring to a boil and cook for 30 minutes uncovered.
• Add vinegar, sugar, and bacon drippings.
• Reduce heat to simmer and cook at least 1 hour covered.
• Fry bacon and crumble.
• Saute chopped onion until tender.
• Add bacon and onion and cook an additional 10 minutes.
• Serve with vinegar flavored with whole red pepper.

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:

• Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
• Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
• Reduce heat and simmer until greens are tender, about 3 hours.

Steps:

• In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
• While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
• Serve collards and turnips with pepper vinegar.