1 bunch collard greens (about 3 lb.)
1 lb. cured smoked neckbone or ham hock
1 1/2 qt. water
1/4 tsp. seasoned salt

Check leaves of collards carefully. Remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly. Drain and chop. Put greens in pot. Boil until water turns dark green. Then pour off and put clean water. Then combine with smoked neckbone or ham hock. Bring to boil. Reduce heat and simmer, partially covered, 45 minutes or until meat is tender.