Recipe by Linda's Busy Kitchen
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 :)
Top Review by wlossing07
Wow! These were fantastic! I've only made collards once before, and they were not very good. I thought I'd try one more time, and came across this recipe; glad I did! Will be making these again very soon. Thank you for a great recipe!
- 6 1⁄2 lbs collard greens, cleaned, and big stems removed (2 big bunches)
- 6 cups water
- 2 tablespoons salt
- 2 lbs smoked pork neck bones, about 6 good size pieces
- 2 medium onions, cut in half, then cut into slices
- 3 tablespoons garlic, chopped (I used garlic in the jar)
- 2 cups knorr chicken broth (1/2 box)
- 15 pepperoncini peppers
- 6 ounces pepperoncini pepper juice, from jar
- 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.
- You can add vinegar if you like it.