Collard Greens, another one of those “love it or hate it” types of foods. In my case, I LOVE IT! But not all collard greens are made the same. This recipe, I’ve been using for a few years now and I’ve never used any other. The flavor is outstanding, never bitter, and seasoned just enough. Give it a try and let me know what you think…..
4 – 5 bunches Collard greens, washed cleaned, tough center stems removed
6 cups water
1 Tbsp. Salt, to taste
1 tsp. Accent seasoning
4 – 6 large pieces smoked Pork neck bones (smoked turkey wings can be substituted)
1 large Onion, sliced
2 Tbsp. Garlic, chopped
2 cups Chicken broth
About 15 pieces Pepperoncini peppers
1 cup Pepperoncini vinegar liquid (from the jar)
Wash and clean your collard greens. Remove the center tough stem by tearing the tender leaves away from it. Tear or cut the leaves into bite sized pieces. Place into a large stock pot. Although it may be full, it’ll cook down to almost 1/3 of what you started with.
In a large stock pot, add the rest of the ingredients, combining it well in between the collard greens.
Cook over MEDIUM HIGH heat, until it comes to a boil. Cover and reduce the heat to MEDIUM and cook for about 2 hours, or until tender; making sure to stir often in between cooking time. The collards will cook down tremendously at this stage. After the cooking time is done or the collards are tender enough, remove from heat and serve. Drain some of the liquid if you wish.