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“Adapted recipe from CHILI PEPPER, magazine, February 2007 issue. Adapted from Chef John Currence. Smoked pork necks are often available from butcher shops.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a deep pot warm bacon fat and butter; add onion and garlic to butter and bacon mixture, simmer until onion is light brown.
  2. Add collards layering with salt/pepper, cooking until wilted.
  3. Add crumbled bacon, vinegar, stock and smoked pork necks; cover pot and cook until tender over medium heat for about 30 minutes. Flavors should be combined, but collards are still green, Do not overcook.
  4. Taste and adjust seasonings.

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