Directions:
- Prepare neckbones by washing them in warm to hot water with a little kosher salt. Set aside.
- Chop onion in bite size pieces.
- In a large pot add bacon grease and onions. Cook until onions start to caramelize.
- Add neckbone and cover with hot water.
- Cook for about 20 minutes.
- Prepare your collard green by removing the long stalks and any discolored leafs.
- Wash collard greens in warm water. Warm water will make sand sink to the bottom of the sink.
- Add your collard green into your pot of neckbones.
- Add Lawry's salt and pepper pods. Break pepper pods into.
- Cook over low heat for about 45 minutes or until desire tenderness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.26 Kcal (1529 kJ) | ||
| Calories from fat | 139.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 111.26mg | 37% | |
| Sodium | 960.37mg | 40% | |
| Potassium | 982.7mg | 21% | |
| Total Carbs | 13.28g | 4% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 8.51g | 34% | |
| Protein | 45.89g | 92% | |
| Vitamin C | 125.5mg | 209% | |
| Calcium | 441.2mg | 44% | |
| Amount Per 100 g | |||
| Calories | 95.74 Kcal (401 kJ) | ||
| Calories from fat | 36.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 24% | |
|---|---|---|---|
| Cholesterol | 29.16mg | 37% | |
| Sodium | 251.71mg | 40% | |
| Potassium | 257.57mg | 21% | |
| Total Carbs | 3.48g | 4% | |
| Sugars | 0.66g | 10% | |
| Dietary Fiber | 2.23g | 34% | |
| Protein | 12.03g | 92% | |
| Vitamin C | 32.9mg | 209% | |
| Calcium | 115.6mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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