Collard Soup
 
  2 3 pounds collards (fresh or frozen) if fresh you'll need to buy more
  than
3 lb.  since you will trim away some of the stem.
2 lb.  smoked or fresh pork neck bones 2 large white potatoes
1/2 tsp  crushed red peppers 1 teaspoon black pepper 1 tablespoon salt
2 clove  garlic (minced)
1 tsp  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. 
 
 
-- 
(ID: 10515) Mirror: rec.food.recipes: Sat, Oct 11, 2003


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