I went to the Foodarama today with the  thought of cooking up some chicken-vegetable soup for Sherry’s lunches next week. I love to browse around the market; see what looks good; mull over my choices; then change my mind three or four times.

So I started out thinking chicken soup, and I wound up with collard greens and rutabaga. It’s the cook’s prerogative; right? 

After having a big bowl of these greens, we had enough to fill four lunch containers (nearly a quart each) for her to take to work.


3 bunches collard greens; stripped of large stems; torn into bite size pieces
1 small head of cabbage; cored and diced
1 onion; diced
4 cloves garlic; minced
4 medium carrots, diced
1 Poblano chile; cleaned of membranes and seeds, diced
2 yellow bell peppers; membranes removed, seeded, diced
3 large Rutabagas; peeled and diced
6 small red potatoes; large dice
4 stalks celery; diced
14 ounces Kountry Boy Pico de Gallo Smoked Pork Sausage; sliced into rounds
1.5 pounds smoked pork neckbones
1 T Old Bay seasoning
2 tsp. sugar
Crystal Louisiana Hot Sauce; generous splash
oil for cooking


Wash greens thoroughly; changing out the rinse water as needed. Allow greens to stand in the rinse water. (The water clinging to the leaves will provide most of the liquid needed for cooking.)

Assemble all ingredients; and place large pot (with lid) on medium heat. (Our pot is close to 5 gallons; better to have too large a pot than one too small.)

Mix Collards, Cabbage, Rutabagas,
Potatoes, Onions, Peppers, etc.

Bring a few tablespoons of oil up to heat in the pot; add onions. Stir for a few minutes; then add celery, carrots, and peppers. Cook stirring for 10 minutes or so, being careful not to scorch.

Add pork neck bones to the pot and top with three-quarters of the greens. Sprinkle with Old Bay, sugar, and hot sauce. Top with the remaining greens.

Add water if needed to barely cover neck bones. Better yet, if you have some pot liquor reserved from a previous batch of greens (or some chicken, pork, or vegetable stock), use this instead of water.

Cover pot and reduce heat. Bring to a gentle boil. Stir from time to time, making sure neck bones are in the boiling stock/water.

When the greens begin to soften, add the cabbage and rutabaga. Cook for another 20 minutes or so; add the potatoes and the sausages.

Stir from time to time and test for tenderness. Collard greens can take an hour or two sometimes. When the greens are tender, remove pork neck bones with tongs and allow to cool enough to handle. Debone, and return meat to the pot.