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Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside. (You should have about 9 cups packed.) Heat oil in a 4-quart Dutch oven over medium heat. Add onion and garlic; cook about 5 minutes or until tender.
Add collard greens, broth, bone and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until collard greens are tender. Remove bone and drain off any excess liquid. Serve warm with a slotted spoon.