Typical collard green recipes call for ham hocks and a long slow cooking time. We’ve designed this delicious recipe ready in about 30 minutes and packed with nutrients from the collards plus a secret ingredient – bone marrow.
You can purchase beef marrow bones at most specialty grocery stores or butchers. Most often, you will find the bones cut into 2 inch rounds. If they are longer than 2 inches, make sure they are split down the center exposing the marrow. To roast the bones, simply line a baking sheet with foil and place the bones marrow side up. Season with salt and pepper then roast at 400℉ for 15 minutes; the bone marrow should be soft and slightly bubbling. Scoop the marrow out of the bones for this recipe then store remaining into a glass container with a tight fitting lid for later use.
Smoked paprika gives these collard greens the smokey flavor. Please do not substitute sweet paprika, you won’t achieve the same flavor!