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Meaty Collards from The Ancestral Table

Another week, another new recipe from Russ Crandall, author of The Ancestral Table and known throughout the Paleo world as The Domestic Man. This dish was one of those that I didn’t plan. It happened on accident when I found myself with half a smoked Boston butt from a fundraiser and a huge bag of collards that needed to either be devoured or buried in the backyard. I remembered seeing something about smoky greens or smoky collards or something along those lines in the Ancestral Table so I quickly found the page, check my cabinets, and planned to get up a little earlier to get the slow cooker loaded and ready.

As they say, sometimes the best things happen without a plan. This is a prime example.

When I came home to a house that smelled like heaven in a BBQ joint, I wrote the page number to this recipe in the back of the book. That means it is not only a keeper, but in a regular rotation. I took the rest of the Boston butt and divided it into 2 more servings so I can make this again  AND I bought and froze some pork neck bones yesterday when Publix was practically giving them away. Russ doesn’t know it, but in my kitchen, a recipe gets the highest honor when I write the page number and title in the back of the book. I learned that from my momma and she wrote down only the best tried and trusted recipes.


Meaty Collards

  • 2lbs smoked pork or turkey(butt, neck bones, ham hocks, or smoked Turkey legs)
  • 2 cups of water
  • 2 cups of chicken or ham stock (ham bone stock is FABULOUS in this recipe)
  • 2-3 lbs of greens. Use collards, turnip, kale, mustard or a combination of any. Coarsely chop with stems intact.
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon apple cider vinegar
  1. Place the meat in the bottom of a slow cooker.
  2. Add greens and and the rest of the ingredients.
  3. Cover and cook for 6 hours on low.
  4. Using forks and or tongs, tear apart meat in the slow cooker and combine with greens.


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