1 lb. pork neckbones
2 bunches collard greens
1 tbsp. bacon drippings
dash of red pepper sauce
salt and pepper

Parboil neckbones in large saucepan. Remove from broth. Add greens and cook on low heat until tender. Add bacon drippings and red pepper sauce. Season with salt and pepper.

Makes 4 to 6 servings.