3 lg. bunch collard greens
3 pkgs. smoked neck bones
2 tbsp. black pepper
2 tbsp. crushed red pepper flakes
1/2 cup vinegar
3 tbsp. bacon fat
1 whole onion (do not chop)
1 tbsp. Accent (MSG; optional)
salt, to taste

Cut off the stems - they make your collards bitter. Wash the greens in cold water. Then roll the greens and cut them about 1-inch or less. Wash the greens again.

Boil your smoked neck bones about 35 minutes. Add greens to boiling water. Stir, add black pepper, crushed red pepper flakes, vinegar, bacon fat, whole onion and Accent (if using). Let the pot boil for about another hour or until the greens are tender.

Don't forget the corn bread! You can also pour a little vinegar over your greens once you get them on the plate.

Submitted by: Rasool