Total Time
55mins
Prep 10 mins
Cook 45 mins

Adapted recipe from CHILI PEPPER, magazine, February 2007 issue. Adapted from Chef John Currence. Smoked pork necks are often available from butcher shops.

Ingredients Nutrition

Directions

  1. In a deep pot warm bacon fat and butter; add onion and garlic to butter and bacon mixture, simmer until onion is light brown.
  2. Add collards layering with salt/pepper, cooking until wilted.
  3. Add crumbled bacon, vinegar, stock and smoked pork necks; cover pot and cook until tender over medium heat for about 30 minutes. Flavors should be combined, but collards are still green, Do not overcook.
  4. Taste and adjust seasonings.