Collard Greens With Neckbones Recipes
NECKBONES AND COLLARD GREENS OR TURNIP GREENS
My Grandmother was a most excellent cook. This was one of her country favorites. She left a note with this recipe saying that it is good with cornbread or hushpuppies and she is right!
Provided by Chef Mommie
Categories Collard Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 39.4, Fat 0.5, SaturatedFat 0.1, Sodium 1768.3, Carbohydrate 7.4, Fiber 4.2, Sugar 0.6, Protein 3.2
LINDA'S COLLARD GREENS WITH A TWIST
I've been in the south for almost 4 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have EVER had, and I have had them quite a few times in restaurants around here. GREAT flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :)
Provided by Lindas Busy Kitchen
Categories Collard Greens
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Clean greens in cold water, and tear off lg. stems.
- Break up leaves into bite-size pieces, and put in a lg. roasting pan.
- Add the water, and bring to hard boil.
- Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
- Note:
- You can add vinegar if you like it.
Nutrition Facts : Calories 150.1, Fat 1.9, SaturatedFat 0.3, Sodium 3602.3, Carbohydrate 28.9, Fiber 12.6, Sugar 7.4, Protein 10.8
COLLARD GREENS WITH SMOKED NECKBONES
One of my family's favorite meals. We eat this a couple of times a months especially in the winter and around the holidays
Provided by Laina C
Categories Vegetables
Time 2h25m
Number Of Ingredients 10
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.
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