Collards(Better After Frost)

Directions

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.