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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 gallon water |
1/2 pound smoked pork neck bones |
5 pounds collard greens |
2 tablespoons salt |
2 dried red chile peppers (optional) |
Directions:
1. Combine water and pork bones in a large Dutch oven; bring to a boil, and cook, stirring occasionally, 30 minutes.
2. Remove and discard stems from greens. Coarsely chop leaves. Add greens, salt, and, if desired, peppers to broth. Bring to a boil. Reduce heat, and simmer 2 hours. Discard bones. Serve with hot peppers in vinegar.
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