Collards - cooking recipe

Ingredients

1 or 2 collards
2 lb. neck bones
salt to taste

Preparation

Wash collard leaves 4 or 5 times in fresh water.
(Twist leaves into or cut in strips.)
In an iron pot, bring water to a boil, drop in leaves and boil to shrink.
Add neck bones and salt, cook until tender.
May have to add more water.
Cook slow for a long time.
(Add 1 whole pecan in hull to prevent strong odor.)