Red Hot Greens

• Spicy Vinegar Condiment
• 1 cup white wine vinegar
• 1-2 (or more) hot peppers, such as serrano or jalapeno
• Braised Greens
• 2 pounds pork neck bones (or turkey or beef bones)
• 1 large bunch collard greens (or other greens such as kale or chard)
• 1 small white or yellow onion
• kosher salt and freshly ground pepper
• extra virgin olive oil

1. To make the spicy vinegar, pour the vinegar into a glass container. Carefully cut the peppers into thin rounds, retaining the ribs and seeds for their heat. Place the peppers in the vinegar. Set vinegar aside. This can be done days in advance and kept in the refrigerator.
2. Heat the oven to 400u0b0F. Spread the bones out on a rimmed baking sheet. Roast the bones for about 40 minutes or until they have browned and look dried out.
3. Wash the collards and cut them into uniform strips, cutting the stems into chunks. Cut the onion into large chunks.
4. Place the bones, collards, and onions in a large dutch oven or stock pot. Add enough water to cover the contents. Set the pot over high heat and bring to a boil.
5. Lower temperature to medium-low, cover, and simmer until greens are tender or to desired texture, anywhere from 40-90 minutes.
6. Add salt and pepper to taste.
7. If there is any meat on the bones, carefully pick it off and shred it into the greens. Discard the bones.
8. Serve the greens piping hot with drizzle of olive oil and a generous splash of the spicy vinegar, using or omitting the peppers as desired.

vinegar condiment, white wine vinegar, hot peppers, pork neck, collard greens, white, kosher salt, extra virgin olive oil

Taken from food52.com/recipes/608-red-hot-greens (may not work)