Tuesday, April 27, 2010

Simple Smokey Southern Greens

An old southern favorite steeped in family tradition. Southern greens can be anything from mustard  greens or kale to collard greens and you can use what you like the best. I have created this recipe using collard greens, which is my favorite. The key to this is the slow cooking and the smoked pork neck bones that deliver the flavor to these humble greens. Though a little higher in carbohydrate and sodium than most vegetable side dishes, it does contain a great deal of fiber and this is a perfect one to serve with a simply prepared protein, like roasted chicken, for balance. I hope you enjoy.

Simple Smoked Southern Greens


1 Tbsp. canola oil
1/2 cup onion, diced
8 ounces smoked pork neck bones
2 cloves garlic, minced
1 cup water
1 Tbsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 tsp. liquid smoke
1 pound collard or mustard greens or kale, thoroughly rinsed

Preheat a large dutch oven on medium heat and add the canola oil. Saute the onions with the smoked neck bones and garlic until the onions are translucent and the garlic is caramelized and browned. Add the water, Tabasco, worcestershire sauce, liquid smoke and greens. Bring to a boil, reduce heat and cover. Simmer slowly for about 1 to 1 /4 hours or until the greens are tender.  Remove pork neck bones, cool slightly and pick meat off if desired. Return the meat to the greens and stir.

Nutrition Facts

4 Servings
Amount Per Serving
Calories 122.5
Total Fat 6.2 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.1 g
Cholesterol 17.8 mg
Sodium 208.6 mg
Potassium 310.4 mg
Total Carbohydrate 9.0 g
Dietary Fiber 4.5 g
Sugars 0.8 g
Protein 9.5 g

No comments:

Post a Comment