Lay collard greens on top of each other, (no more then 4 at a time). Roll and then cut in half with a knife. Cut even smaller if you have large leaves.
Now add the 1/2 of neckbones, pepper and salt to taste. Let mixture boil for 10 minutes.
Add the collard greens, and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes. Reduce heat and let simmer for 4-6 hours.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.