Ingredients
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6 1/2 lbs collard greens, cleaned, and big stems removed (2 big bunches)
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6 cups water
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2 tablespoons salt
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2 lbs smoked pork neck bones, about 6 good size pieces
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3 tablespoons garlic, chopped (I used garlic in the jar)
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2 cups knorr chicken broth (1/2 box)
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15 pepperoncini peppers
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6 ounces pepperoncini pepper juice, from jar
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2 medium onions, cut in half, then cut into slices
Instructions
- Clean greens in cold water, and tear off lg. stems.
- Break up leaves into bite-size pieces, and put in a lg. roasting pan.
- Add the water, and bring to hard boil.
- Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
- Note:
- You can add vinegar if you like it.