Smoked Neck Bones with Collard Greens
Tender pork neck bones glazed with a sticky bourbon-brown sugar sauce, served over quick-braised collards. Ready in under 20 minutes—pure Southern comfort.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lbs smoked pork neck bones
- 1 lb collard greens, chopped
- 3 tbsp brown sugar
- 3 tbsp bourbon or whiskey
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- 1
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Place neck bones skin-side down and sear 3 minutes without moving until edges brown.
- 3
Flip bones. Stir brown sugar, bourbon, vinegar, and paprika together; pour over bones.
- 4
Add collard greens and 1/2 cup water. Cover and braise 8 minutes until greens soften.
- 5
Uncover. Tilt the skillet and spoon the glaze over bones 2–3 times until sticky.
- 6
Season with salt and pepper to taste. Divide between bowls and serve hot.
Tools you’ll need
- 12-inch cast iron skillet or large heavy skillet
- wooden spoon
- lid or foil to cover skillet
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