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