Ingredients
- 2 pounds of fresh Collards
- 1 pound of fresh Kale
- Salt Water to clean your Collards & Kale
- 1/2 head of cabbage – thinly sliced
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 3 cups chicken broth
- 2 cups water
- 3-4 pork necks (or 3-4 smoked turkey necks)
- Sea salt
- Ground pepper
- Granulated Garlic
- Adobe all-purpose seasoning
Preparation
Step 1
Soak your Collards & Kale in salt water for 15-20 minutes
Rinse/Clean Collards & Kale, then remove big stems
Roll Collards and Kale and cut into small pieces (how small is up to you)
Thinly slice ½ a head of cabbage and Rinse/Clean the cabbage
Add 3 cups of chicken broth to a big sauce pan over high heat and allow to come to a boil
Add the Collards & Kale to the sauce pan with the chicken broth and turn heat down to medium for 40 minutes covered (we are not adding cabbage yet because it cooks quicker)
In a separate medium sauce pan add 2 cups of water, pork neck bones, adobe all-purpose seasoning, ground pepper and granulated garlic over medium heat and allow to cook for about 40 minutes uncovered or until meat on neck bones are tender, once tender, remove the neck bones from liquid and remove the meat from them but reserve the liquid it cooked in as well as 2 of the neck bones
After Collards & Kale have cooked for 40 minutes, add granulated sugar, apple cider, neck bone meat and 2 neck bones plus all the liquid the neck bones were cooked in and cabbage, turn heat down to low and continue to cook covered (stirring occasionally) for 45 minutes or until desired consistency
ENJOY, ENJOY, ENJOY!!!