Recipe - Mary Beth Boneys Collard Greens

Collards (2 pounds?)
1 pound Fatback, thick bacon Or ham
chunks
Sugar, optional
Salt
Pepper

Wash your collards 3 or 4 times in fresh water,draining them each
time.There is nothing worse than gritty collards. Then strip the leafy part
from the stems and throw the stems to the chickens, if you got any. In a
large pot fry down 1 lb. fatback,thick bacon,or ham chunks til brown.Then
add collards. Stir and fry all this until collards start to wilt. Add 2
cups of water and cook until tender. Add more water if necessary. Some
people like a spoon of sugar in the water to sweeten the greens. Stir
frequently on medium heat so they don't burn. That was copied ver baitum'
so don't get excited about the lack of proper measurements. Buy you about
two lbs. or so of collards and go to work. Wash them good, no kidding. I
ain't too crazy about sweet collards, I prefer to eat mine with hot sauce
(Texas Pete hot pepper vinegar,or Tabasco) and I salt and pepper them. From
the book White Trash Cooking

Posted to MCRecipe Digest V1 #529 by Nancy Berry nlberry@prodigy.net on
Mar 21, 1997