Collard Greens With Neckbones - cooking recipe

Ingredients

3 lbs pork necks
4 lbs collard greens
1/2 cup bacon drippings
1 tablespoon Lawry's Seasoned Salt
4 red pepper pods
1 large white onion

Preparation

Prepare neckbones by washing them in warm to hot water with a little kosher salt. Set aside.
Chop onion in bite size pieces.
In a large pot add bacon grease and onions. Cook until onions start to caramelize.
Add neckbone and cover with hot water.
Cook for about 20 minutes.
Prepare your collard green by removing the long stalks and any discolored leafs.
Wash collard greens in warm water. Warm water will make sand sink to the bottom of the sink.
Add your collard green into your pot of neckbones.
Add Lawry's salt and pepper pods. Break pepper pods into.
Cook over low heat for about 45 minutes or until desire tenderness.