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PAT'S COLLARS 
1 ham hock or 1/2 lb. neck bones
4 lbs. collard greens
1/2 tsp. crushed red pepper flakes
1/4 lb. fat back (salt pork)
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. chopped onion
1 tsp. sugar

Fry salt pork in frying pan. Wash collard greens and cut to desired size. Use a large cooking pot, add salt pork from frying pan with its oil into the pot. Heat under a low flame. Add greens. Add seasoning. If greens are bitter, add 1 teaspoon sugar. Continue to cook.

Clean ham hocks or neck bones. Use separate pot with 1/2 pot of water to boil hock or neck bones until tender. When hock or bones have cooked down to small amount of water, add this mixture to pot of collards. Place top on the pot of greens and cook for 2 hours, simmering.

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