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Collard Greens

Yield 10 to 12 servings


  • 1 gallon water
  • 1/2 pound smoked pork neck bones*
  • 5 pounds collard greens
  • 2 tablespoons salt
  • 2 dried red chile peppers (optional)

How to Make It

  1. Combine water and pork bones in a large Dutch oven; bring to a boil, and cook, stirring occasionally, 30 minutes.

  2. Remove and discard stems from greens. Coarsely chop leaves. Add greens, salt, and, if desired, peppers to broth. Bring to a boil. Reduce heat, and simmer 2 hours. Discard bones. Serve with hot peppers in vinegar.