- 2 pounds of neck bones
- 1 smoked ham hock
- 2 (32 ounce) containers of chicken stock
- 1 yellow onion, chopped
- 3 whole cloves of garlic
- 3 stalks of celery with leaves, chopped
- ¼ teaspoon of crushed red pepper flakes
- 1 tablespoon of dried thyme
- 2 pounds of collard greens, cleaned and chopped
- 1 tablespoon of salt
Combine all ingredients in a pressure cooker. Cook on high pressure for 30 minutes, and allow to sit until cooled and pressure is released.
Skim the fat from the pot, season with kosher salt, fresh black pepper, and serve.
About this recipe
Stephanie Tyson is the chef and partner with Vivian Joiner at Winston-Salem’s wonderful Sweet Potatoes restaurant, as well as the author of Soul Food Odyssey, which we profiled in our Harvest issue. This one-pot stew is a New Year’s Day tradition and she claims she can do it in a vegetarian style too. This is a perfect example of how soul food has always embraced the now chic notion of “nose to tail.” Once you’ve used pork neck bones you’ll be looking for other ways to cook with them—they are so tasty and so is this stew.
Adapted from Soul Food Odyssey