Best 3 Neckbones And Collard Greens Or Turnip Greens Recipes

In the realm of Southern cuisine, a harmonious symphony of flavors awaits in the classic dish of neckbones and collard greens or turnip greens. These culinary masterpieces, often gracing dinner tables and potlucks, embody the essence of comfort food and soul nourishment.

The humble neckbones, derived from the neck of pork or lamb, contribute a rich and savory depth to the dish. Braised or stewed in a flavorful broth, they yield tender meat that falls effortlessly off the bone, inviting diners to savor every delectable bite.

Accompanying the neckbones are the collard greens or turnip greens, leafy vegetables that bring a delightful textural contrast and a burst of earthy, slightly bitter notes. Simmered in the same aromatic broth as the neckbones, they absorb the savory essence, transforming into a tender and flavorful side dish that perfectly complements the meat's richness.

This culinary journey offers two distinct variations, each possessing its unique charm. The collard greens, with their sturdy leaves and slightly peppery flavor, provide a robust and satisfying accompaniment to the neckbones. Turnip greens, on the other hand, offer a milder and sweeter flavor profile, adding a touch of delicate balance to the dish.

Whether you prefer the bold assertiveness of collard greens or the subtle sweetness of turnip greens, this dish promises a delightful culinary experience. The tender neckbones, infused with savory broth, harmoniously intertwine with the tender greens, creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

NECKBONES AND COLLARD GREENS OR TURNIP GREENS

Neckbones and Collard Greens or Turnip Greens image

My Grandmother was a most excellent cook. This was one of her country favorites. She left a note with this recipe saying that it is good with cornbread or hushpuppies and she is right!

Provided by Chef Mommie

Categories Collard Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs pork necks
2 lbs collard greens or 2 lbs turnip greens
1/2 tablespoon salt
1 tablespoon salt
bacon grease (or fatback grease)

Steps:

Wash neck bones in warm water and 1/2 Tablespoon salt.
Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.
Boil 30 minutes.
While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.
Wash the greens in lots of cold water twice.
When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
Cover and turn burner down on low to simmer.
Cook until greens are tender. (approximately 1 hour).
Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that.
You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.

Nutrition Facts : Calories 39.4, Fat 0.5, SaturatedFat 0.1, Sodium 1768.3, Carbohydrate 7.4, Fiber 4.2, Sugar 0.6, Protein 3.2

COLLARD GREENS AND SMOKED TURKEY NECKS

Collard Greens and Smoked Turkey Necks image

An all time favorite of my co-workers. Collard greens are hit everytime at company parties. This recipe was perfected by James and his daughter Joann Brown.

Provided by Rebecca Satrom

Categories Vegetables

Time 3h

Number Of Ingredients 6

Ingredients

1 large yellow onion
2 large smoked turkey necks
enough water to cover the necks
4 bunch collard greens
1/2 tsp morton's seasoning salt ( to taste)
2 Tbsp cooking oil (i use grapeseed oil) or pompeian: olivextra premium a blend of canola, extra virgin olive oil, and grapeseed oil

Steps:

1. Cut up onion into 1/2 inch pieces Cut necks in half Add enough water to just cover the necks Cook until slightly tender; 1 hour on low boil.
2. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
3. Add collard greens to the turkey necks and water. Add 2 tbl. of oil Cook for an additional hour or more depending on how tender you like your greens.
4. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.

COLLARD GREENS WITH SMOKED NECKBONES

Collard Greens with Smoked Neckbones image

One of my family's favorite meals. We eat this a couple of times a months especially in the winter and around the holidays

Provided by Laina C

Categories Vegetables

Time 2h25m

Number Of Ingredients 10

Ingredients

3-4 meaty smoked pork neckbones
3-4 bunch collard greens
2 bay leaves, dried
1 yellow onion, chopped
4 clove garlic
1 Tbsp worcestershire sauce
2 tsp balsamic vinegar
seasoning salt
onion powder
ground black pepper

Steps:

1. In a 5-6 quart pot add neck bones fill the pot almost to the top with water. Season lightly with seasoning salt and onion powder. Boil neck bones for 1 hour.
2. Clean the greens and de-stem greens . Add greens, onions, garlic and bay leaves to pot and cook for 30 mins.
3. Take out neckbones and remove meat from bones. If meat is still tough put neckbones back in the pot and cook 20 mins. longer. Discard bones add Worcestershire sauce and vinegar. Cook for 20 more mins.
4. Remove bay leaves, taste greens season with seasoning salt, onion powder and ground black pepper.
5. Serve with hot sauce and cornbread.

Tips:

Soak the neckbones: Soaking the neckbones in cold water for at least 30 minutes before cooking helps to remove impurities and reduce the gamy flavor.
Use a variety of greens: Don't limit yourself to just collard greens or turnip greens. Try experimenting with other leafy greens like kale, mustard greens, or spinach.
Add some spice: If you like a little heat, add some cayenne pepper, chili powder, or hot sauce to the pot. You can also add some smoked paprika for a smoky flavor.
Cook the greens low and slow: The key to tender, flavorful greens is to cook them low and slow. Bring the pot to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the greens are tender.
Serve with cornbread or rice: Neckbones and greens are a classic Southern dish that is often served with cornbread or rice. These sides help to soak up the delicious sauce.

Conclusion:

Neckbones and greens is a delicious and affordable dish that is easy to make. With a few simple ingredients and a little time, you can create a meal that is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give neckbones and greens a try.