- 4-6 small bunches of collard greens
- 1 pound pork neck bones (subs: smoked ham hock, smoked mushrooms, pork or vegan sausage, smoked tofu)
- 2 tbsp granulated sugar
- 1 tbsp bacon grease (subs: coconut oil, sesame oil,
- 1 tbsp salt
- 2 tbsp hoisin sauce (sub: worcheshire sauce)
- 2 tsp apple cider vinegar
- ½ tsp crushed red pepper flakes (double if you like it hot)
- ¼ tsp garlic powder
- 1 tsp smoked paprika
- ¼ cup finely chopped onion
Step1: start by pulling the greens away from the stems. Then roll a hand full of greens and cut horizontally to create small pieces. (removing the stems isn’t necessary, just a personal preference). Wash greens in cold water to remove any dirt/debris.
Step2: rinse the neck bones off and put in large pot with enough water to fully submerge. Cover with lid and cook over medium-high heat for 45 minutes.
Step3: after cooking the neck bones for 45 minutes, add greens to the pot. Add just enough water to cover greens in the pot.
Step 4: add the rest of the ingredients to the pot and cook while covered for 2-3 hours or until greens reach your preferred tenderness.
Makes 8-12 servings of greens.
This dish can easily be made vegan/vegetarian with some minor changes. Instead of pork neckbones/ham hocks – sub a vegan sausage, smoked tofu, or if you’re feeling fancy smoked mushrooms of choice (use 1-2 cups instead of 1 pound). And instead of the bacon grease, sub oil of choice (ex. coconut, sesame) If this route is taken, skip step 2 and simply add all ingredients to the pot with enough water to cover and cook for 3-4 hours or until greens reach preferred tenderness.