Collard Soup

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 1 1/2 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.