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    You are in: Home / Recipes / Neckbones and Collard Greens or Turnip Greens Recipe
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    Neckbones and Collard Greens or Turnip Greens

    Neckbones and Collard Greens or Turnip Greens. Photo by Chef Mommie

    1/3 Photos of Neckbones and Collard Greens or Turnip Greens

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Chef Mommie's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs pork necks
    • 2 lbs collard greens or 2 lbs turnip greens
    • 1/2 tablespoon salt
    • 1 tablespoon salt
    • bacon grease (or fatback grease)

    Directions:

    1. 1
      Wash neck bones in warm water and 1/2 Tablespoon salt.
    2. 2
      Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.
    3. 3
      Boil 30 minutes.
    4. 4
      While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.
    5. 5
      Wash the greens in lots of cold water twice.
    6. 6
      When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
    7. 7
      Cover and turn burner down on low to simmer.
    8. 8
      Cook until greens are tender. (approximately 1 hour).
    9. 9
      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.
    10. 10
      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.

    Browse Our Top Collard Greens Recipes

    Ratings & Reviews:

    • on June 19, 2011

      45

      This was a nice simple recipe to follow. Make sure you almost overkill the neck bones to let it start falling off bones, and use a strainer to catch the bones. I cut up some red pepper & Cabbage for flavor and also added bacon pieces. Turned out really good. Make sure to add salt to final product, if you want it that is.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2006

      55

      Food from my own past! I grew up in E. N.C. and saw both my mother and grandmother do this a million times when I was young. I haven't cooked this myself in years, but almost bought some neckbones and greens a few days ago at the grocery. Now, I wish I had. This is soul food at its best. I'll be cooking this again soon. Thanks, Chef Mommie for a reminder of my roots, and just how good this recipe is exactly as you described its preperation! Regards, DEEP

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2005

      55

      Your granny must have been raised with my mom! Yum 1

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Neckbones and Collard Greens or Turnip Greens

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 39.3
     
    Calories from Fat 4
    12%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1768.3 mg
    73%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 4.2 g
    16%
    Sugars 0.6 g
    2%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    pork necks

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