Ingredients
- 6 1/2 pounds collard greens (cleaned, and big stems removed, 2 big bunches)
- 6 cups water
- 2 tablespoons salt
- 2 pounds pork (smoked neck bones about 6 good size pieces)
- 2 medium onions, cut in half, then cut into slices
- 3 tablespoons garlic, chopped (I use garlic in the jar)
- 2 cups chicken broth (Knor's chicken broth 1/2 box)
- 15 pepperoncini peppers
- 6 ounces pepperoncini pepper juice (from jar)
How to Make
-
Step 1: Clean greens in cold water, and tear off large stems.
-
Step 2: Break up leaves into bite-size pieces, and put in a large roasting pan.
-
Step 3: Add the water, and bring to hard boil.
-
Step 4: Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice.
-
Step 5: Boil on medium-high for 1 hour. When soft, drain well and serve.
-
Step 6: Note:
-
Step 7: You can add vinegar over your greens, if you like it.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.