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Serves
4-6 as a side dish
Author Notes
I practically live off of this recipe, especially in the winter when I find a hot, steamy bowl of these greens the height of comfort. My favorite starch with them is rice; second to that, I go for mashed potatoes or creamy polenta. - vvvanessa —vvvanessa
Test Kitchen Notes
These collard greens bring all the comforts you expect -- a little bitter, in a good way, and flavored by the meaty broth and onions they were stewed in. But what really makes these greens special, and heightens their flavor, is the the spicy vinegar. Tangy from the vinegar and hot from the jalapeno, this side condiment brings a bright kick to the greens. Any of vvvanessa's serving suggestions would work perfectly; rice, polenta, mashed potatoes. - jvcooks —jvcooks
Ingredients
- Spicy Vinegar Condiment
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1 cup
white wine vinegar
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1-2 (or more)
hot peppers, such as serrano or jalapeño
- Braised Greens
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2 pounds
pork neck bones (or turkey or beef bones)
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1
large bunch collard greens (or other greens such as kale or chard)
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1
small white or yellow onion
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kosher salt and freshly ground pepper
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extra virgin olive oil
Directions
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To make the spicy vinegar, pour the vinegar into a glass container. 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 and kept in the refrigerator.
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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.
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Wash the collards and cut them into uniform strips, cutting the stems into chunks. Cut the onion into large chunks.
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Place the bones, collards, and onions in a large dutch oven or stock pot. Add enough water to cover the contents. Set the pot over high heat and bring to a boil.
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Lower temperature to medium-low, cover, and simmer until greens are tender or to desired texture, anywhere from 40-90 minutes.
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Add salt and pepper to taste.
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If there is any meat on the bones, carefully pick it off and shred it into the greens. Discard the bones.
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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.
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