Collards

Collards

• 1 cup fatback
• 1 tablespoon salt
• 1-½ lbs collards
• ½ teaspoon pepper
• pinch garlic

Use a large pot. Wash and slice the fatback thinly and cook over medium heat. Add water to half-fill the pot and bring to a boil. Wash the collards in hot water 2 to 3 times. Remove the large stems and discard. Add to the water and keep boiling for approximately 3 hours. When cooked, strain and chop fine.

 Serves 4 to 6.