This collard greens and smoked neck bone stuffed waffle is a twist on the soul food classic of the American Deep South.
Not only is it delicious, it is free of gluten, wheat, dairy, and refined sugar.
Batter (makes 3 stuffed waffles)
Prepare the batter by whisking all the ingredients together in a medium-sized mixing bowl until smooth.
To prepare the collard greens, begin by heating the olive oil in a pot.
Sauté the onions and garlic until tender and slightly opaque. Mix in the chicken broth and red pepper flakes.
Add the neck bones and bring to a boil.
Reduce heat, cover, and simmer for about 30 minutes.
Take the neck bones out of the pot and allow to cool before removing the meat and returning it to the pot.
If using fresh greens, thoroughly wash them and cut them into strips. Add the greens to the pot and stir until they begin to wilt.
Cover and simmer for up to an hour until they have reached your desired texture. Add salt and pepper to taste.
To cook the stuffed waffle, follow the directions in the product instruction manual.