Collards - cooking recipe

Ingredients

7 qt. water
4 Tbsp. salt
1/4 lb. salt pork (streak-of-lean)
1/4 lb. fatback
6 lb. collards

Preparation

Put water, salt and salt pork in a large cooking pot (10 to 12-quart size).
Boil for 1 to 1 1/2 hours.
Fry out fatback and add to pot, reserving cracklings.
Prepare collards by stripping large leaves from stalk.
Wash leaves thoroughly and add to pot of prepared boiling water. Turn heat down to medium and cook until collards are tender.
Cooking time may vary for summer collards (3 hours) to winter collards (2 hours).