Boiled Collard Green

Ingredients

• 2–3 lbs collard greens
• ¼ teaspoon salt
• 1.5–2 lbs smoked pork neck bone
• ¼ teaspoon black pepper
• 1 medium onion

Steps

1. Thoroughly wash the collard greens with very slightly soapy water, and rinse clean with plain water.
2. Rinse at least twice to ensure removal of all grit and soap.
3. Leaves may be stripped from stems or left on if preferred.
4. If left on, cut the stems in small length (under 1 inch / 2.5 cm) for ease.
5. Chop the leaves into bite-sized pieces.
6. They may be folded lengthwise or widthwise to facilitate this.
7. Place the chopped leaves into a pot of boiling water—use just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor.
8. Leaves will reduce in size while cooking, though not significantly.
9. Depending on the size of the pot in which they are cooked, it may be necessary to cook some, then add more leaves after a brief time.
10. Add the remaining ingredients.
11. Boil for approximately 20 minutes or until they reach desired tenderness.
12. If overcooked, their taste will not be affected, but they will be mushy.