Boiled Collard Greens

1. Strip the collard leaves from their tough central stems, then stack, roll, and slice them into wide ribbons. Wash in several changes of cold water to remove all grit and drain.
2. In a large pot, warm the bacon fat over medium heat and soften the diced onion for about 5 minutes, then add the minced garlic and cook for 1 minute more.
3. Add the smoked pork neck bones and pour in about 1.5 litres of water, bringing it to a boil; then reduce to a simmer and cook covered for 45 minutes so the pork flavors the broth.
4. Add the collard ribbons in batches, stirring them down as they wilt, then add the sugar and cayenne.
5. Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally, until the greens are very tender and the pork is falling off the bone; ensure the pork has reached a safe internal temperature of at least 71 C.
6. Lift out the bones, shred any meat back into the pot, then stir in the vinegar and season with salt and pepper.
7. Serve the greens hot with some of their cooking liquid, known as pot likker, spooned over.

You'll use: Large pot · Saucepan