myrosiedog: I don't know if it's sacrilege to recommend a NORTH Carolina recipe to a SOUTH Carolina gal, but how about Collard Greens and Turnip Greens??? We had that last night for dinner, now that spinach is tainted, and used it inside of Chicken Roll-Ups with pistachio nuts.
HERE is a recipe that is true NC low country, but it sounds like it might be tasty with your Bubba Gump Shrimp and Grits. (P.S.---my typo originally said "Shrimp and Gits", which is Brit slang for a loser!) Check out the reviews of the recipe; sounds good!
Neckbones and Collard Greens or Turnip Greens Recipe #129229
My Grandmother was a most excellent cook. This was one of her country favorites. She left a note with this recipe saying that it is good with cornbread or hushpuppies and she is right!
1¼ hours 15 min prep
2 lbs pork necks
2 lbs collard greens or turnip greens
1/2 tablespoon salt
1 tablespoon salt
bacon grease (or fatback grease)
Wash neckbones in warm water and 1/2 Tablespoon salt.
Put neckbones in a large pot filled halfway with hot water and 1 tablespoon salt.
Boil 30 minutes.
While neckbones are cooking, cut the long stalks off the greens and remove any yellow leaves.
Wash the greens in lots of cold water twice.
When the neckbones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
Cover and turn burner down on low to simmer.
Cook until greens are tender. (approximately 1 hour).
Put in collander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out becuase the neckbones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that.
You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.