Neckbones And Collard Greens Or Turnip Greens Recipes

NECKBONES AND COLLARD GREENS OR TURNIP GREENS

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.

COLLARD GREENS WITH SMOKED NECKBONES

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.