Collard Greens With Hot Pepper Sauce - cooking recipe

Ingredients

1 large bunch fresh collard greens
3/4 lb. cured meat (hog jowl, Streak O Lean, fat back or smoked slab bacon

Preparation

Slice meat into 1/8-inch strips and fry until crisp in cast-iron pot to render 1/2 cup grease.
Pull collard leaves from main stalk.
Wash both sides of leaves thoroughly.
Remove center stem from each leaf.
Heat grease on low (do not add water).
Fill pot with greens and sprinkle liberally with salt.
Cover.
When cooked down, add more greens.
Sprinkle with salt and stir from bottom of pot.
Repeat until all leaves are in pot, stirring occasionally.
After 30 minutes, taste and add salt as needed. Cook for total of 45 minutes.
Do not overcook.
Recipe can be doubled or tripled.