NUTRITION

SERVINGS

INGREDIENTS

16 oz Pork neckbones

4 cups Collard greens

0.5 cup Cannellini beans

0.5 cup Yellow onion

2 cloves Garlic

2 cups Chicken bone broth

1 tbsp Apple cider vinegar

0.5 tsp Smoked paprika

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the pork neckbones and pat them dry with a paper towel.

• 2

  Season the neckbones with sea salt, black pepper, and smoked paprika.

• 3

  In a large skillet over medium-high heat, sear the neckbones until browned on all sides to lock in the flavor.

• 4

  Place the diced yellow onion and minced garlic at the bottom of a slow cooker.

• 5

  Add the seared neckbones on top of the aromatics.

• 6

  Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized ribbons.

• 7

  Layer the collard greens and drained cannellini beans over the pork.

• 8

  Pour in the chicken bone broth and apple cider vinegar, then sprinkle with red pepper flakes.

• 9

  Cover and cook on low for 7 to 8 hours, or until the meat is falling off the bone.

• 10

  Remove the neckbones from the pot, shred the meat away from the bone, and return the meat to the slow cooker.

• 11

  Stir everything together and serve warm in a shallow bowl.