Bodfish Bob's Collard Greens & Neck Bones

Ingredients:

1 pound pork neckbones
2 bunches of collard greens
1 teaspoon of salt
1 tablespoon bacon drippings
Dash of red pepper sauce
Salt & pepper

Preparation:

Boil neckbones in a large saucepan.

Remove from the broth.

Add the greens (wash well before cooking) to the saucepan.

Cook on low heat until tender.

Add bacon drippings, red pepper sauce to greens.

Season with salt and pepper.