Family Tested & Approved
salt pork (chopped)
Make sure to strip the leaves from the tough stems. Discard stems.
Wash leaves several times to ensure all dirt and grit removed.
Fry some of the salt pork until fat starts to drain in pot. Add your collards to the pot by the handful. If the pot seems too full, don't worry, the greens will wilt down.
When all of the collards are wilted, add enough water to cover your greens.