- Prep Time: 15m
- Cook Time: 5h 30m
- Total Time: 5h 45m
Ingredients
- 16 cups water (4 quarts)
- 2 pounds fresh collard greens
- 1 1/2 pounds of pork neck
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon paprika
- 2 tablespoons salt
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. :
Heather says
Love this, so full of flavor!!
Angie says
So glad that you liked it, Heather!