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Being from central Pennsylvania, I never had collard greens until I worked for a company based in Georgia.  My friend Lea kept talking about how great collard greens are.  I finally one day took her advise and went and got all the ingredients and gave it a try.  I have been hooked ever since.  Like they do in Georgia, I have added collard greens to our Thanksgiving menu.  The key to good collard greens is to get the bitterness out which is what baking powder does along with the other ingredients.  You can use any kind of pork as a base.  I like using pork neck bones but many other recipes use bacon or fatback.

1 to 2 bunches of fresh collard greens stems removed and chopped
1 pound of pork neck bones
2 cloves of garlic
1 medium onion finely chopped
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of baking powder
3 packets of splenda or sugar
1/4 cup of molassis
2 pinches of crushed red pepper flakes
Place neck bones in large pot of water and boil for approximately 1 hour or until the meat falls off the bone.  Remove neck bones and pick the meat off the bones.  Add garlic, salt, pepper, baking powder, sugar, molassis, and red pepper flakes to the boiling water.  Place all the chopped greens in pot. Simmer about 45 minutes or until greens are tender, Enjoy !!!


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