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Southern Style...

Timmah!

By Timmah!
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Timmah! Grand Master

Timmah!

Posted
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Posted

...Collard Greens With Smoked Neck Bone.

Deeply nourishing flavor bomb.

I simmer the neck bones for an hour @ ~185°F, parboil the Collards for 5 minutes in a quart or two of water, then dump the water to remove the bitterness.

Separate the meat from bones & transfer the Collards to the neck bone broth & meat to simmer for another hour.

So very good; one of things you could keep eating after you've had enough because it's so good. 

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