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1
In a large pot, bring 3 quarts of water to a boil.
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2
Add neck bones and pigs tails, or smoked turkey wings or pork chop or ham hock, plus Savannah seasoning, red pepper, bacon grease and 4 tablespoons of butter.
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3
Reduce the heat to medium and simmer, uncovered, for 1 hour or until the meat is tender.
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4
Meanwhile, remove the collard stems by holding each leaf in one hand and stripping the leaf down with the thumb and index finger of the other hand.
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5
Discard the stems.
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6
Stack 7 or 8 leaves on top of one another, roll them up tight like a cigar and slice into 1/2-inch-wide strands.
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7
Repeat until you have cut all the leaves.
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8
Then wash the collards twice, shake them and drain in a large colander.
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9
Add the collards to the stock, cover and simmer until they are tender.
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10
In the summer, they will cook in 45 minutes to an hour, but in winter, they will take only 30 to 45 minutes because the first frost will have tenderized them.
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11
Keep a close eye on them; you will know they are done when they are tender but not mushy.
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12
Near the end of the cooking, check the amount of liquid left in the pot.
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13
If there is too much, more than 1 cup, uncover the pot to cook down the liquid a bit.
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14
Remove the meat from the bones and discard the bones.
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15
Return the meat to the greens and transfer to the refrigerator overnight.
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16
The next day, melt the remaining 1 tablespoon butter in a skillet set over medium heat and add the onion.
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17
Cook for a few minutes until it just starts to soften, then add the greens, meat and cooked rice.
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18
There should be more greens than rice.
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19
Saute over medium-high heat until the dish is heated through.
