Neckbones and Collard Greens or Turnip Greens
Savor the rich, soul-warming flavors of Southern comfort with this hearty recipe for Neckbones and Collard Greens or Turnip Greens. Tender, slow-simmered pork neckbones infuse the pot with bold, meaty depth, while vibrant greens soak up the savory broth enhanced by a touch of apple cider vinegar, garlic, and crushed red pepper flakes for a zesty kick. The fragrant combination of onion and spices complements the melt-in-your-mouth meat, making every bite irresistible. Ready in just over two hours and perfect for six servings, this recipe is a delightful blend of tradition and taste, offering a nourishing one-pot meal that’s perfect for cozy family dinners. Serve this classic alongside cornbread or fluffy white rice to soak up every drop of the flavorful broth, and experience a true taste of Southern soul food.
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Recipe Information
Ingredients
- 2 pounds Pork neckbones
- 2 bunches Collard greens or turnip greens
- 1 large Yellow onion
- 4 small Garlic cloves
- 4 cups Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Sugar (optional)
- 2 tablespoons Olive oil
- 4 cups Water
Instructions
Rinse the pork neckbones thoroughly under cold water to remove any impurities or residue.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the neckbones on all sides until browned, about 2-3 minutes per side. Remove the neckbones and set aside.
Chop the yellow onion and mince the garlic cloves. Add them to the same pot and sauté until softened and fragrant, about 3 minutes.
Pour in the chicken broth and water. Add the seared neckbones back to the pot. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour until the neckbones become tender.
Meanwhile, prepare the greens. Remove the thick stems from the collard greens or turnip greens, and roughly chop the leaves. Rinse the greens thoroughly under cold water to remove any grit or dirt.
After the neckbones have simmered for an hour, add the chopped greens to the pot. Stir gently to combine.
Season the pot with apple cider vinegar, crushed red pepper flakes, salt, black pepper, and sugar (if desired). Stir to distribute the seasonings evenly.
Cover the pot and continue to simmer for an additional 45 minutes to 1 hour, stirring occasionally, until the greens are tender and the neckbones are falling off the bone.
Taste and adjust the seasonings as needed. If the liquid reduces too much, add more water or chicken broth to ensure the greens stay moist.
Ladle the neckbones and greens into bowls and serve hot. Pair with cornbread or white rice for a complete meal.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 15.9 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1682 mg | 129% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
