Collard Greens with Neckbones
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INGREDIENTS 1 pound pork neckbones 2 bunches collard greens, washed well 1 teaspoon salt 1 tablespoon bacon drippings Dash of red pepper sauce Salt and pepper, to taste Boil neckbones in a large saucepan until tender. Remove from the broth. Add the greens to the saucepan. Cook on low heat until tender. Add bacon drippings and red pepper sauce to the greens. Season to taste with salt and pepper. Add neckbones to greens. Serve!