Collard Greens with Neckbones

1 pound pork neckbones
2 bunches collard greens
1 tablespoon bacon drippings
dash red pepper sauce
salt and pepper  

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Instructions:

Parboil the neckbones in a large saucepan. Remove from the broth. Add greens. Cook on low heat until tender. Add bacon drippings, red pepper sauce. Season with salt and pepper. 4 to 6 servings.