Neckbones And Collard Greens Or Turnip Greens Recipes

SOUTHERN-STYLE COLLARD GREENS RECIPE

Steps:

• Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
• Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

COLLARD GREENS WITH NECKBONES

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.

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.

PERFECT MIXED GREENS

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.

COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES

Steps:

• Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
• Add the turnips and simmer for about 20 minutes.
• Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
• Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
• Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
• Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
• Transfer potatoes to a covered bowl.
• Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
• Serve warm.

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON

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.

COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR

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.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.