Fresh Kale w/ Smoked Pork Neckbones

smoked pork neckbones

🥗Healthier: turkey necks

💰Cheaper: pork hocks

Turkey necks are lower in fat while still providing flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective option.

Place 1 pound of smoked pork neck bones in a large pot and cover with water.

Turn the heat on high to bring the pot to a boil.

Once boiling, cover the pot with a lid and reduce the heat to medium-high.

Let the pork neck bones boil for about 45 minutes to 1 hour until the meat is tender and falls off the bone.

Chop 1 onion and 3-4 cloves of garlic while the pork is boiling.

Wash the kale thoroughly in the sink and remove the leaves from the stems.

Once the pork is done boiling, remove the neck bones from the pot and set them aside to cool.

Dump the chopped garlic and onion into the same pot of water used for the pork.

Add ground black pepper, Lowry seasoning salt, Italian seasoning, parsley flakes, and garlic powder to taste, and stir.

Add the kale to the pot and sprinkle a touch of beef bouillon on top.

Bring the pot back to a boil, then reduce the heat to medium-low and let it simmer for 45 minutes to 1 hour.

Debone the smoked pork neck bones, removing all the meat and any small bones, and place the meat in a bowl.

After the kale has simmered, add the deboned meat to the pot and stir.

Increase the heat to get the pot boiling again, then reduce the heat and let it simmer for another 30 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens