Today's Passion for Food, we explore a Southern Soul-food classic, braised greens and pork! The pork neck bones might freak you out, but take my advice and give it a try! All of those extra bones really add amazing flavor and hey, bone broth is all the rage right?! If you can't find those, or just don't want to use them there are plenty of other options! My second choice would probably be pork shoulder, pork ribs, ham hawks, smoked turkey legs/wings, or really anything that you could braise!
As for the greens I used mustard greens here but the classic would be collard greens. Other greens of your choice would work, such as Kale or spinach.
The seasoning at the end can be a little tricky, I cant tell you exactly how much you will need. We simply want to season, taste, and adjust till we're happy!
This is often served as a side dish, but with the amount of pork I used and the richness of the broth this double as a main course with no problem.
Southern Soul-food - The Green Team Special
Recipe from Passion for Food:
- ~4-5 lbs of pork neck bones or other braising meat
- 3-4 lbs of mustard or other greens
- 1-2 lbs of green beans of your choice
- 1 large onion
- 1 head of garlic
- 2 carrots
- 2 stalks celery
- Salt & pepper
- Other seasonings to taste (I used red pepper flakes, chili powder and cumin)
Enjoy~!
Comments
Post a Comment