Smoky Pork Neck Bones with Collards
Pork neck bones get a quick char and finish in a skillet with collard greens and a tangy-smoky glaze. Weeknight Southern comfort that tastes like it simmered all day.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lbs pork neck bones
- 1 large bunch collard greens, roughly chopped
- ¼ cup apple cider vinegar
- 1.5 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 cup chicken broth
Instructions
- 1
Pat neck bones dry. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, sear neck bones 3–4 minutes per side without moving until deeply golden. Transfer to a plate.
- 4
Whisk together vinegar, smoked paprika, brown sugar, and broth in a bowl until sugar dissolves.
- 5
Return neck bones to skillet. Add collards and pour in glaze. Cover and simmer 12–14 minutes until greens are tender.
- 6
Uncover and taste. Add salt and pepper as needed. Serve hot with cooking liquid spooned over.
Tools you’ll need
- large cast-iron or heavy skillet (12-inch)
- small bowl
- whisk
- kitchen tongs
- lid or foil
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