Collards - cooking recipe

Ingredients

2 lb. collards
1 lb. meat (smoked or unsmoked)
salt to taste (may not need if meat is salty)
water to cover collards

Preparation

Wash collards well in several waters.
Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender.
Cook until done. Peeled potatoes or unpeeled \"new\" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings.
Lift collards out of pot liquor.
Drain collards.
Put in bowl and chop with hand chopper or knives until they are cut through well.
Drain again.