Whether you love them or hate them, collard greens are God’s gift to the South.
1 bunch fresh collard greens
2 tablespoons bacon grease
1 tablespoon granulated sugar
6 ounces fatback or ham hock
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon baking soda
1 quart water
Pull the leaves of the collards from the stems. Discard the stems (small stems may be cooked with leaves). Coarsely chop or tear the collards. Wash thoroughly in cold water and drain. In a large saucepan combine the collard greens, bacon grease, sugar, fatback or ham hock, salt, pepper, baking soda, and water. Bring to a boil. Cook at a slow boil for 2 hours or until tender.
YIELD: 6 TO 8 SERVINGS