Memaw'S Collard Greens

1. 1

   Thoroughly wash greens in a sinkful of cold water.

2. 2

   Break stems off an inch or two below leaf and discard.

3. 3

   Tear/shred the leaves by hand and place them in a large cooking pot.

4. 4

   Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.

5. 5

   Fill pot with water up to about 1 1/2 inches from top of pot.

6. 6

   Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).

7. 7

   After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.

8. 8

   Fill the pot back to about half-full with water.

9. 9

   Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).

10. 10

    Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).

11. 11

    These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.

12. 12

    I usually enjoy the leftovers with nothing but a pan of cornbread.

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