Southern Collard Greens with Pork Neckbones

Ingredients; 2 Bunches of Collard Greens *4 Fresh Pork Neckbones *4 Smoke Pigtails 1 Tsp of Black Pepper 1 1/2 Tsp of Salt 1 Tsp of Sugar (optional) 1/2 Tsp of Baking Soda )optional) *You could also use turkey neck, wings or drumsticks instead of pork. Directions 1. Strip, cut and wash collards and set aside. 2. Wash and clean meats. 3. To a large pot, add meats with enough water to cover them and bring to a boil. Once boiling, allow to cook for one to one and a half hours until tender. 4. Once meats are tender, remove from pot and add greens. You may need to add more water to pot. If so, start with 2 cups. 5. Season greens with seasonings listed or with your favorite seasonings. 6. Cover and let cook for 20 minutes. 7. After 20 minutes, add meat back to pot and let cook for an additional 15 - 25 minutes. This will allow flavors to marry. 8. After time has passed, check greens for tenderness and seasoning and making adjustments in cooking time and taste. 9. Once greens and meat are completely tender, remove from heat. 10. Serve as main dish or a side. Enjoy! Follow Me On Social Media Facebook:   / cookinandchillinwithkenny   Instagram:   / cookinandchillinwithkenny   Email Me: [email protected]