Collard Greens With Salt Pork or Neckbones

Serves: 8
Work Time: 20 minutes
Total Time: 3 hours 20 minutes

• 1 bushel collard greens
• 1 piece of salt pork or 1 smoked neckbone

Boil a large pot of water. Place a piece of salt pork or a smoked neck bone in the pot for seasoning. Wash greens three or four times in cold water, draining off the sand and grit. Chop off the stems and add greens to the pot.

Cook on high, stirring occasionally for two to three hours or until tender. Drain off water and remove neckbone or salt pork before serving.