Collards(Better After Frost)

1. 1

   Wash and strip heavy stems from collards.

2. 2

   Slice fatback meat; soak in cold water for 1 hour.

3. 3

   Pat meat dry.

4. 4

   Fry in heavy pot or frying pan until all grease is fried out.

5. 5

   Place grease and fatback in large pot.

6. 6

   Add small amount of water.

7. 7

   Add sugar.

8. 8

   Cut collards up.

9. 9

   Drop drippings wet in hot grease.

10. 10

    Stir; cover and cook for about 45 minutes, or until tender.

11. 11

    Add salt when almost done.

* Per serving · 4 servings · Values may vary.

No additional tips available.