Southern Neckbones with Greens Delight
This hearty Southern dish combines tender pork neckbones with flavorful collard greens or turnip greens, creating a comforting meal that warms the soul. Passed down through generations, this recipe from my Grandmother captures the essence of country cooking. Served best with homemade cornbread or crispy hushpuppies, it is perfect for family gatherings or a satisfying weeknight dinner. The richness of the neckbones pairs beautifully with the earthy, slightly bitter greens for a dish that is both nutritious and delicious. Enjoy this delightful recipe that showcases the flavors of the South, honoring traditional cooking techniques and the love of family meals.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
Pork neck bones
2 lbs (washed)
Collard greens or turnip greens
2 lbs (washed and chopped)
Salt
1/2 tablespoon (for washing)
Salt
1 tablespoon (for cooking)
Bacon grease or fatback grease
to taste (for seasoning)
Instructions
1
Begin by washing the pork neck bones thoroughly in warm water mixed with 1/2 tablespoon of salt to remove any impurities.
2
In a large pot, combine the cleaned neck bones with enough hot water to cover them halfway and add 1 tablespoon of salt.
3
Bring the pot to a boil over medium-high heat and let the neckbones simmer for about 30 minutes. This helps to tenderize the meat and infuse the water with flavor.
4
While the neck bones are cooking, prepare the greens. Remove the tough long stalks and any yellowed leaves from the collard or turnip greens. Rinse the greens thoroughly in cold water two to three times to ensure they are clean.
5
Once the neck bones have simmered for 30 minutes, add the prepared greens to the pot. Pour some bacon greasing or fatback grease over the greens for added flavor, adjusting the amount to your taste preference.
6
Cover the pot and reduce the heat to low, allowing the mixture to simmer gently. Cook for approximately 1 hour or until the greens are tender and flavorful.
7
After cooking, use a colander to drain the greens. For best results, press down on the greens with a small saucer to remove excess water.
8
Check for any bones that may have fallen apart during cooking. You may remove any pieces as desired.
9
Chop the greens to your preferred size, using a hand chopper or knife, and serve with cornbread or hushpuppies for a true Southern feast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southern Neckbones with Greens Delight?
It is a traditional Southern comfort food dish featuring tender pork neckbones simmered with collard or turnip greens, often served with cornbread.
What type of meat is used in this recipe?
The recipe calls for 2 lbs of pork neckbones.
What kinds of greens are suitable for this dish?
You can use either collard greens or turnip greens for this recipe.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
How should I clean the pork neckbones?
Wash the neckbones thoroughly in warm water mixed with 1/2 tablespoon of salt to remove any impurities.
How long should the neckbones simmer before adding the greens?
The neckbones should simmer for about 30 minutes in boiling water.
How much water is needed to cook the neckbones?
You should use enough hot water to cover the neckbones halfway in the pot.
How do I prepare the greens for cooking?
Remove any tough long stalks and yellowed leaves, then rinse the greens thoroughly in cold water two to three times.
What seasoning is used for the greens?
The greens are seasoned with bacon grease or fatback grease and salt.
Can I substitute bacon grease?
Yes, you can use fatback grease as an alternative to bacon grease.
How long do the greens need to cook?
The greens should simmer for approximately 1 hour or until they are tender.
What heat setting should be used for cooking the greens?
Once the greens are added, reduce the heat to low and cover the pot to simmer gently.
Should I drain the greens after cooking?
Yes, use a colander to drain the greens once they are finished cooking.
How can I remove excess water from the cooked greens?
Press down on the greens with a small saucer while they are in the colander to remove excess water.
What should I do if the bones fall apart during cooking?
Check for any loose bone pieces that may have fallen off and remove them as desired before serving.
How should the greens be chopped before serving?
You can use a hand chopper or a knife to chop the greens to your preferred size.
What are the recommended side dishes for this meal?
This dish is best served with homemade cornbread or crispy hushpuppies.
Is this a traditional family recipe?
Yes, this recipe was passed down through generations from the author's Grandmother.
How much salt is used in the cooking water?
Add 1 tablespoon of salt to the pot when boiling the neckbones.
Does this recipe fall under a specific category?
Yes, it is categorized under Collard Greens and Soul Food.
Is the bacon grease amount fixed?
No, the amount of bacon grease or fatback grease can be adjusted to your personal taste preference.
How much pork neckbones do I need?
The recipe requires 2 lbs of pork neckbones.
How many pounds of greens are required?
You will need 2 lbs of collard or turnip greens.
Why is salt used in the initial washing of the meat?
The salt helps to effectively remove impurities from the pork neckbones during the washing process.
What is the total estimated cooking time?
Total active cooking time is approximately 1 hour and 30 minutes, plus preparation time.
Can I use a mixture of both collard and turnip greens?
Yes, mixing both types of greens is a common Southern variation that works well with this recipe.
What is the texture of the neckbones after cooking?
The 30-minute simmer followed by the hour with the greens makes the meat tender and flavorful.
Is this a nutritious meal?
Yes, the dish is considered both nutritious and delicious, combining protein from the pork with vitamins from the greens.
Do I need to cover the pot?
Yes, keep the pot covered while simmering the greens to ensure they cook evenly and retain moisture.
What tags are associated with this recipe?
Tags include southern cooking, collard greens, turnip greens, pork neckbones, comfort food, and soul food.