Collard Greens

Boil neck bones for one hour then drain and let cool

Using your hands rip meat off the neck bones to about bite sized pieces

In a large sauce pot add the greens meat and all other ingredients

Add water to cover about an inch over the greens.

Bring to a boil then simmer about an hour and a half or to desired tenderness adjusting to add additional seasoning as needed

Serve as a side dish to chicken or pork