Collard Soup
2~ 3 pounds collards (fresh or frozen) If fresh you'll need to buy more than 3 pounds since you will
trim away some of the stem. 2 pounds smoked or fresh pork neck bones 2 large white potatoes
1/2 teaspoon crushed red peppers 1 teaspoon black pepper 1 tablespoon salt 2 cloves garlic (minced)
1 teaspoon powdered onion
Place neck bones in pot of boiling water. Add crushed red peppers, black pepper, salt, and powdered
onion. Wash collards if fresh and trim off stem below where leaf ends. Slice collards into thin
strips. I do this by stacking leaves, rolling them and then cutting like you would a roll of salami.
Slice potatoes into chunks (approx 11/2 inches) After neck bones are done add more hot water to the
mix if water is getting low. Remember we want to end up with a soup. Add potatoes to the mix.Toss
the collards in on top of the potatoes and then the garlic. Continue cooking for 30 - 45 minutes
over medium heat. When potatoes are fork tender, everything should be done. This soup is great eaten
alone, or with other dishes. It really warms the body after coming inside on a cold winter day.
* If you don't like your soup spicy, you can leave out the pepper flakes. I fix a lot of dishes hot
(spicy) because I like peppers and understand they are actually good for you.
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