1 lb. pork neckbones
2 bunches collard greens tender
1 tbsp. bacon drippings
Dash red pepper sauce
Salt and pepper

Parboil neckbones in large saucepan. Remove from broth. Add greens. Cook on low heat until tender. Add bacon drippings, red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.