Linda'S Collard Greens With A Twist

• 6 1/2 lbs collard greens, cleaned, and big stems removed (2 big bunches)
• 6 cups water
• 2 tablespoons salt
• 2 lbs smoked pork neck bones, about 6 good size pieces
• 2 medium onions, cut in half, then cut into slices
• 3 tablespoons garlic, chopped (I used garlic in the jar)
• 2 cups knorr chicken broth (1/2 box)
• 15 pepperoncini peppers
• 6 ounces pepperoncini pepper juice, from jar

1. Clean greens in cold water, and tear off lg. stems.
2. Break up leaves into bite-size pieces, and put in a lg. roasting pan.
3. Add the water, and bring to hard boil.
4. Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
5. Note:
6. You can add vinegar if you like it.

collard greens, water, salt, pork neck, onions, garlic, knorr chicken, pepperoncini peppers, pepperoncini pepper

Taken from www.food.com/recipe/lindas-collard-greens-with-a-twist-225791 (may not work)