3 bunch fresh collards
3 smoked neck bones
16 ounces of chicken stock
1 teaspoon onion powder
1 teaspoon of Tony Chachere’s Original Creole Seasoning
1 medium onion
3 cloves of garlic
1 tablespoon bacon fat
Optional (red pepper flakes or jalapeños peppers)
Prep
Inspected, washed, and chopped collards (traditional method)
Chopped Onion and Garlic
Rinsed smoked neck bones
Sautéed Onions and garlic in the pressure cooker (onions first, added garlic in for the last 2 or 3 minutes, garlic burns easily and give off a bitter taste).
Added in chicken stock, stirred, and dropped in the 3 smoked neck bones. Pressured cooked for 40 minutes.
Remove neck bones from pot; they should be tender but not fall off the bone. Add half of the chopped collards, add the neck bones back, add the remaining collards, sprinkled in the onion powder and Tony’s (be careful with the Tony’s it can be salty and hot, or you can add it in when done if you are concerned about the salt content). Optional (Add in red pepper flakes or jalapeño peppers to your liking). Pressure cook for 30 mins, stir, the meat from the neck bones should fall off easily. Add additional seasonings of your choice, if needed.
Plate and served. Sample last night was served with cornbread baked in restored Lodge 5SK cast-iron skillet.
You could substitute the neck bones with smoked ham hocks, Andouille Sausages, smoked ham, or smoked turkey. If you want it vegan, leave out the meat and replace your beacon fat with your favorite oil.
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