Down South Collard Greens

Most people ask me how to make my collard greens. This is more simple then people realize. The key is to not add too much salt or vinegar. Yes, vinegar; it is the key ingredient in collards.
I have more people eat my collards that ''don't eat those things'' then tell me how good they are and wish they would have eaten them long ago than anything.

I hope you enjoy these as much as my family does.

Down South Collard Greens

2 pounds Collards
2-3 pounds neck bones*
Onion (or onion Powder)
Garlic powder
1/4 Cup Vinegar (approx)
1/8 Cup Sugar (approx)
Season salt
Salt
Pepper
1 Stick Butter (approx)

1.) Boil meat until tender (about 30-45 minutes)
2.) Add 1 chopped onion (or onion powder, if real onion is not desired), Pepper, butter, and vinegar
3.) Fill sink with cold water, add cut collards, sprinkle with salt, and wash thoroughly.
4.) Add collards and seasonings (to taste)
5.) Bring to Boil, reduce heat and simmer until tender (approx 4 hours).

BE EASY ON THE SALTS AS NECK BONES AND HAM HOCKS ARE GENERALLY SALTY MEATS.

* can also use smoked turkey, or ham hocks, if desired.