Red Hot Greens

Spicy Vinegar Condiment

• 1 cup white wine vinegar
• 1-2 hot peppers, such as serrano or jalapeño

Braised Greens

• 2 pounds pork neck bones (or turkey or beef bones)
• 1 large bunch collard greens (or other greens such as kale or chard)
• 1 small white or yellow onion
• kosher salt and freshly ground pepper
• extra virgin olive oil

1. To make the spicy vinegar, pour the vinegar into a glass container, such as a small jar. Carefully cut the peppers into thin rounds, retaining the ribs and seeds for their heat. Place the peppers in the vinegar. Set vinegar aside. This can be done days in advance.
2. Heat the oven to 400ºF. Spread the bones out on a rimmed baking sheet. Roast the bones for about 40 minutes or until they have browned and look dried out.
3. Wash the collards and cut them into uniform strips, cutting the stems into chunks. Cut the onion into large chunks.
4. In a large dutch oven or stock pot, place the bones, collards, and onions. Add enough water to cover the contents. Set the pot over high heat and bring to a boil.
5. Lower temperature to medium-low, cover, and simmer until greens are tender or to desired texure, anywhere from 40-90 minutes.
6. Add salt and pepper to taste.
7. If there is any meat on the bones, carefully pick it off and shred it into the greens. Discard the bones.
8. Serve the greens piping hot with drizzle of olive oil and a generous splash of the spicy vinegar, using or omitting the peppers as desired.