Instructions: Clean collards by soaking in cold water. Cut out the entire stem and discard (or feed them to your pet rabbit, bird, or iguana). Return to cold water while cutting/cleaning remainder of collards.

Brown the fatback in large stockpot. You want enough fatback slices (about 1/4" thick) to line the bottom of the pot. After fat is rendered, remove fried fatback and chop finely (or, if you are really brave, let it cool a bit and then eat the little streak of meat - but be prepared for a salty, artery-clogging addictive experience! This is only for the true southerner who wants to live to triple digits). Chop seasoning ham into 1/2" cubes. Add to fat and allow to fry over medium heat. While this is happening, remove collards from water bath and cut leaves into 1/2" strips. Place cut leaves into stockpot - do not dry leaves

(be careful of spattering grease when the water on the leaves meets the oil. The trick is to dump enough on the first toss to cover the oil/bottom of pot completely to contain spattering). Do not dry leaves because this is the only water that is being added. Add the chopped fatback (that wasnt eaten earlier)

back to the pot. Notice that no salt has been added. The seasoning ham and fatback will provide sufficient salt.

Cook over medium heat until upper leaves are rather wilted down. Dont be alarmed about the smell. If this is your first time, it will serve as a future reminder that something good is coming. If you are expecting friends or company that have never been around collards cooking, you may want to invite them in later (they may suspect your plumbing is faulty rather than believe you are going to eat what is putting off that odor). Stir and reduce heat to low. After 30 minutes, add 1-2 teaspoons of sugar and stir. Continue cooking for one hour or until leaves are tender.

You can add some new potatoes and or dumplings to the pot if desired. Depending upon the time of the year (spring or before the frost), you may want to sprinkle vinegar on the collards (if they are at all bitter). Collards picked after the fall frost are less bitter, more tender, and rarely need any additional seasoning. Any leftovers should be hidden in the back of the refrigerator as they are even better the next day re-warmed - but usually dont last (thats why you cook so many of them at a time).

*Seasoning ham is usually found in vacuum packed plastic with the smoked hams.

Trim away any fat and throw it in with the fatback.

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