Collard Greens & Neck Bones

This collard greens with neck bone recipe is packed with so much flavor! This recipe combines tender collard greens and savory neck bones, slow-cooked to perfection. The neck bones add a rich, smoky taste that makes the greens even better, perfect for a comforting, homemade meal, this dish is ideal for anyone looking for a true Southern comfort food experience.

Ingredients:

2 pounds fresh collard greens, washed, stems removed, and chopped

1 to 1.5 pounds pork neck bones, rinsed and trimmed

1 large onion, diced

1 red pepper, sliced

3-4 cloves garlic, minced

3 cups chicken or vegetable broth

1 tablespoon olive oil

1 pk Goya salad and vegetable seasoning 

2 tbsp onion powder 

2 tbsp garlic powder

2 tbsp smoked paprika 

1 tsp red pepper flakes 

1 tbsp season salt 

1 tablespoon apple cider vinegar (optional, for a hint of tang)

Salt and black pepper to taste

Instructions:

In a large pot over medium-high heat, add diced onion bell peppers and minced garlic. Sauté until softened. Add neck bones, chicken broth and packet of Goya salad and vegetable seasoning, season to taste cover and simmer for 35-40 mins.

Add collard greens to pot, you can also add more broth if needed at this time, stir well to combine with neckbones and vegetable. Cover and simmer for 1 to 1.5 hours, until greens are tender and flavorful.

Taste and adjust seasoning with crushed red peppers, onion powder, garlic powder, smoked paprika, season salt, and brown sugar. Remove neck bones and shred meat off the bones and return to greens. Serve warm with cornbread. Enjoy!