Linda's Collard Greens With a Twist

READY IN: 1hr 25mins
SERVES: 8-10


  • 6 12
    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.
  • Note:
  • You can add vinegar if you like it.