Collard Green with Smoked Pork Necks

3 bunches Collard greens
2 large Smoked Pork Neck Bones
4 large cloves Garlic, minced
1 large Onion, small chop
3 tablespoons Onion Powder
2 tablespoons Garlic Powder
1/8 teaspoon white pepper
1/8 teaspoon black pepper
1-2 tablespoons of a malted type vinegar (I use Heinz Tarragon) or apple cider vinegar
1 or 2 tablespoons sugar, I use natural cane or turbinado. Brown will work as well
A little seasoning salt, but only if needed after all ingredients come together (add this at the end only if needed)
Crushed Red Pepper Flakes
Better than Bullion Ham Base
2-3 tablespoons of bacon grease
or 2-3 tablespoons of an oil butter combination


Place Collards in a freshly cleaned sink, wash with running cold water well. Next, fill sink with cold water and add about 4 tablespoons of vinegar. Allow to soak for about 10 minutes, scrub leaves against each other to get off any leftover soil from the leaves. Drain water and rinse leaves under running water. Drain and dry leaves well.

To chop leaves, fold each leaf in half and cut off the stem that runs up the side (reserve stems for later use), Once all of the leaves are de-stemmed, stack leaves on top of each, about 10 at a time, roll up like a cigar and cut 1/4 or 1/2 inch strips crosswise. Chop some of the center part of the reserved stems to add to your pot if you like.

You can also use bagged chopped greens if you must. I recommend you rinse them well.

Heat fat in a large 6-8 quart pot, add smoked pork neck, brown on all sides till they are a little caramelized. Remove neck-bones and set aside. Add onions into the same pot and saute, add garlic for the last 3 minutes of cooking. Remove and set aside.

Add additional fat if needed at this time but only a little. Start adding your greens about 2 big handfuls at a time, stir to cook down. You will see the greens wilting and making room for additional handfuls of greens to be added. Repeat these steps until all greens are in the pot.

Add hot water and several tablespoons of the better than bullion ham base (make as directed on jar). The bullion is why you do not want to add seasoning salt. However if it needs a kick of salt at the end add a little seasoning salt sparingly.

Return the onions to the pot with the greens, add neck-bones, add all seasoning except the seasoning salt. As to the crushed red peppers, that is all about personal taste, remember though a little goes a long way as the broth distributes the heat throughout well.

Cook at a low simmer for at least 2-3 hours, Greens should be tender, not tough. Check seasoning about 2/3 of the way through cooking, add additional seasoning at this time as needed. Now would be the time to add any seasoning salt, be careful though as you already have a bullion in the mix. You can always add salt but you cannot remove it.

You will also want to remove the smoked pork necks at this time, cool, pick meat off of bones, chop meat roughly and return both the meat and the bones to the pot.

Enjoy, serve with a side of vinegar or hot sauce if you like or they should be just fine as is.