Collard Greens and Smoked Neck Bones
INGREDIENTS
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This recipe makes 1 or 2 servings, depending on how big the appetite is!
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Trim the tough stems and thick leaf veins off of 1 bunch of washed collard greens.
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Cut the collard greens into large pieces, that are about 2 to 3 inches wide.
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Set the greens aside.
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Heat a sauce pot over medium heat.
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Add 1 pat of unsalted butter.
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Add 1 minced garlic clove.
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Add 1/3 cup of chopped onion.
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Saute till the onions and garlic become fragrant and tender.
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Add the collard greens to the pot.
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Add 3 very large pieces of smoked pork neck bone. (About 1 to 1 1/2 pounds of meaty smoked neck bones is plenty for this recipe. Be sure that there is plenty of meat attached to the bones!)
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Cover the greens and smoked neck bones with 1" of extra water.
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Add sea salt and black pepper.
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Add 1 pinch of crushed red pepper.
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Add 1 tablespoon of white vinegar or cider vinegar.
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