Angela Turlington
Ingredients:
2 packs of smoked pork neck bones (I only find these at Carlie Cs)
1 head of collards
Directions:
Wash collard leaves and take around 5 leaves and roll them up. Slice them with a knife once. Repeat this until all collard leaves are cut into halves. On low-medium heat, boil ham meat and collards together. Do not boil the meat before the collards. Boil until stems are tender. Drain well and chop.