Home cooks can use neck bones to provide a relatively inexpensive meat option in soul food and southern cooking. Although there is not much meat in the neck, the meat can be moist and flavorful and appears in such soul food dishes as stewed neck bones with collard greens and onions or in soups and gumbos. It can also be an inexpensive way to add meaty flavor to stocks.
To make a soul-food-style dish with neck bones, green beans, rice and potatoes, select 2 to 3 pounds of pork or beef neck bones that are small to medium with a lot of meat. Place the meat in a large saucepot or dutch oven, and add about 3 inches of water. Allow the water to boil, and then turn the heat down, cover the pot and allow it to simmer until the meat is tender, about 1 1/2 hours. Periodically skim off any foam on the water's surface as the neck bones cook.
To the pot, add 1 teaspoon of salt, 1 tablespoon of garlic powder, 1 teaspoon of ground black pepper, 1 can of Italian green beans and 1 can of white potatoes. Allow the ingredients to cook together for 20 minutes or until the white potatoes and green beans are soft. Prepare 2 cups of rice per the package directions, and serve it with the neck bone meat and vegetables.