Cover with a lid and cook until wilted, about 45 to 60 minutes. Prepare neckbones by washing them in warm to hot water with a little kosher salt. Every time you baste, make sure to recover the foil. Place each neck bone under the water to remove cartilage, fat, and. Place the neck bones in a bowl or colander in the sink. Place the collard greens in the pot with the neck bones. In a large pot add bacon grease and onions. Brown neck bones until they are no longer pink, about 5 to 10 minutes. Once neck bones brown, add sliced onions, green onions, dry spices and stir. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Add the vinegar, taste, and adjust the seasonings as you see fit. Neck bones and rice trend www.soulfoodandsoutherncooking.com. Add more of the seasonings after the collards are placed in the pot. Once the greens have boiled down a little (appx. Once neck bones brown, add sliced onions, green onions, dry spices and stir. [9] 2 wash 4 pounds (64 oz) of pork neck bones. Place pork neck bones in a large bowl; How to cook smoked neck bones in collard greens. How to clean the collard greens with smoked neck bones * step 2:… source Place the neck bones in a bowl or colander in the sink.
