Recipe

Red Hot Greens

Community Pick!

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by Nicole.Franzen

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by vvvanessa

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by vvvanessa

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by vvvanessa

This recipe was entered in the contest for Your Best Way to Cook Greens

This recipe was entered in the contest for Your Best Greens
jvcooks's Testing 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...
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

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Chef
vvvanessa's 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 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

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2 pounds pork neck bones (or turkey or beef bones) Ask a question about this ingredient

1 large bunch collard greens (or other greens such as kale or chard) Ask a question about this ingredient

kosher salt and freshly ground pepper Ask a question about this ingredient

Preheat oven to 400ºF.
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Spread the bones out on a rimmed baking sheet. Roast the bones for about 40 minutes or until they have browned and look a little dried out.
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In the mean time, to make the spicy vinegar, pour vinegar into a glass container, such as a small jar.
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Carefully cut the peppers into thin rounds, retaining the ribs and seeds for their heat.
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Place the peppers in the vinegar. Set vinegar aside.
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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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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.
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Lower temperature to medium-low, cover, and simmer until greens are tender or to desired texure, 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.
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Serve the greens piping hot with drizzle of olive oil and a teaspoon or more of the spicy vinegar, using or omitting the peppers as desired.
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