Collard greens

  • 1.45L water
  • 1.2kg collard greens, cleaned
  • 2 pieces smoked neck bones
  • 120ml beef base
  • 60g seasoning salt
  • 60g black pepper
  • 40g garlic chopped
  • 75g chopped onions
  • 90g chopped bell peppers
  • 2 fresh basil leaves
  • 50g sugar
View metric measurements
1) Add all the ingredients to a large pan and place over a medium-high heat. Bring to the boil, then reduce the heat and cook for about 45 minutes to 1 hour.

2) Drain, remove the bones and transfer to a serving bowl to serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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