Soulful Southern Comfort: Neckbones and Greens

I can still picture my Aunt Sarah standing over her enormous enamel pot, the kitchen filled with the earthy aroma of simmering greens and savory pork. It was a Sunday ritual, and the anticipation was palpable. The steam rising from that pot held the promise of a meal that nourished not only the body but also the soul. Every bite was a reminder of family, tradition, and the simple pleasures of life – a memory I cherish and try to recreate in my own kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8
• Dietary Type: Varies (See notes)

Ingredients

• 2 lbs pork neck bones
• 2 lbs collard greens or 2 lbs turnip greens
• ½ tablespoon salt (for washing neck bones)
• 1 tablespoon salt (for cooking)
• Bacon grease (or fatback grease)

Equipment Needed

• Large Pot
• Colander
• Small Saucer
• Hand Chopper (optional)

Instructions

1. Begin by thoroughly washing the neck bones in warm water with ½ tablespoon of salt. This helps to remove any impurities and ensures a cleaner flavor.

2. Place the neck bones into a large pot. Fill the pot halfway with hot water. Add 1 tablespoon of salt.

3. Bring the water to a boil, then reduce heat and boil the neck bones for 30 minutes. This initial boiling tenderizes the meat and starts to develop a rich broth.

4. While the neck bones are cooking, prepare the greens. Cut the long stalks off the collard greens or turnip greens and remove any yellowed or wilted leaves. Tough stems can make the greens bitter and unpleasant. Discard any tough stems.

5. Wash the greens in lots of cold water. Repeat this washing process twice to ensure all dirt and grit are removed. No one wants sandy greens!

6. After the neck bones have cooked for 30 minutes, add all the greens to the pot.

7. Pour some bacon drippings or fatback grease over the greens for extra seasoning and richness. The smoky flavor of the pork fat complements the earthy greens beautifully. If you don’t have bacon grease or fatback grease, you can use a tablespoon or two of olive oil, though the flavor will be different.

8. Cover the pot and turn the burner down to low to simmer.

9. Cook until the greens are tender, approximately 1 hour. The cooking time may vary depending on the age and type of greens. Check for tenderness by piercing a green with a fork; it should yield easily.

10. Put the cooked greens and neck bones in a colander to drain excess liquid.

11. Tip: Take a small saucer and push on the greens to extract most of the water content. You may have to pick out some bones, as the neck bones sometimes fall apart during cooking. Cooking them in some type of bag (cheesecloth?) might help, but is not essential.

12. Chop the greens according to your preference. A hand chopper works well for finely chopped greens. You can chop them as coarse or as fine as you like.

Expert Tips & Tricks

• For even richer flavor, consider adding a smoked ham hock to the pot along with the neck bones.
• A pinch of red pepper flakes can add a subtle kick of heat to the greens.
• If the greens are too bitter, a splash of apple cider vinegar or a squeeze of lemon juice can help balance the flavors.
• Don’t discard the pot liquor (the cooking liquid)! It’s packed with flavor and nutrients. Save it to serve as a broth alongside the greens, or use it as a base for soups and stews.
• To avoid overly salty greens, taste the broth throughout the cooking process and adjust the seasoning as needed.
• To add a touch of sweetness, consider adding a teaspoon of brown sugar or molasses towards the end of cooking.

Serving & Storage Suggestions

Serve the neckbones and greens hot, ideally with a side of cornbread or hushpuppies, just as my grandmother always did. The cornbread is perfect for soaking up the flavorful pot liquor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the greens on the stovetop over low heat, adding a splash of water or broth if needed. You can also reheat them in the microwave.

For longer storage, the greens can be frozen in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the greens may change slightly after freezing.

Nutritional Information

Note: Nutritional information can vary greatly depending on the specific ingredients used, particularly the amount of fat and salt added. The following is an estimate.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	6g	30%
Cholesterol	50mg	17%
Sodium	800mg	35%
Total Carbohydrate	15g	5%
Dietary Fiber	5g	20%
Sugars	3g	N/A
Protein	15g	30%

Variations & Substitutions

• Vegetarian/Vegan Option: Replace the neck bones with smoked paprika and vegetable broth to maintain a smoky depth of flavor. Add a can of butter beans or chickpeas for added protein.
• Spice It Up: Add a diced jalapeño pepper or a dash of cayenne pepper for extra heat.
• Different Greens: While collard and turnip greens are traditional, you can also use mustard greens or a combination of different greens.
• Vinegar Variation: A splash of cider vinegar or hot sauce adds a tangy zest.
• Dietary Considerations: As this recipe is written, it contains pork. To make it Kosher or Halal, you would need to substitute the pork neckbones and bacon/fatback grease with permissible alternatives. Smoked turkey necks could be a possible substitution.

FAQs (Frequently Asked Questions)

Q: Can I use frozen greens instead of fresh?
A: Yes, frozen greens can be used. Thaw them before adding them to the pot and adjust the cooking time accordingly, as they may cook faster.

Q: How do I reduce the bitterness of the greens?
A: Soaking the greens in cold water with a pinch of salt for 30 minutes before cooking can help reduce bitterness. Also, ensuring you remove the tough stems is essential.

Q: Can I cook this in a slow cooker?
A: Absolutely! Brown the neck bones first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the greens are tender.

Q: What is “pot liquor” and what do I do with it?
A: Pot liquor is the flavorful liquid left in the pot after cooking the greens. It’s rich in nutrients and flavor, and can be served as a broth, used as a base for soups or stews, or simply enjoyed on its own with cornbread.

Q: How do I know when the greens are done?
A: The greens are done when they are tender and easily pierced with a fork. The cooking time can vary depending on the type of greens and the size of the pieces.

Final Thoughts

This recipe for neckbones and greens is more than just a meal; it’s a journey back to my roots and a celebration of simple, honest cooking. It’s an invitation to slow down, savor the process, and share a delicious meal with loved ones. I encourage you to try this recipe and create your own memories around the table. Feel free to experiment with variations and substitutions to make it your own, and please, share your feedback! It would be great with some sweet iced tea.