Southern Slow Cooked Collard Greens

Instructions

• Add the water to a large pot. Add the pork neck and bring to a simmer over medium heat.
• Let simmer for 30 minutes.
• Rinse each leaf from the batch of collard greens.
• Carefully, use a sharp knife and slice the large middle vein from each leaf. Stack a few leaves on top of each other and roll them up. Starting on the end, make 1 inch slices down the roll to slice the collard greens into strips
• After the pork had simmered for 30 minutes, add the collard greens to the water.
• Add in the garlic powder, onion powder, paprika, and salt. Stir. Cover and lower the temperature to low and let the collard greens simmer for 3 hours.
• After the 3 hour mark, it\'s time to add the pork jowl.
• Heat a medium skillet over medium heat.
• Remove the rind from the pork jowl and add it to the pot of collard greens.
• Slice the remaining pork jowl into cubes and add them to a skillet. Cook the cubes until some of the fat has rendered and the cubes are somewhat crispy, about 10 minutes.
• Add the drippings and cubes of pork jowl to the collard greens.
• Cover and let simmer for 2 more hours.
• -- Optional -- You can remove the pork jowl and rind from the greens before serving but I just leave them in there and let guest decide if they want them or not. :) I personally love the flavor but don\'t want to bite into cubes of pork while others that I know want as many as they can get. :