Collards(Better After Frost) - cooking recipe

Ingredients

2 heads collards
1/2 lb. fatback meat
1 tsp. sugar
salt and pepper

Preparation

Wash and strip heavy stems from collards.
Slice fatback meat; soak in cold water for 1 hour.
Pat meat dry.
Fry in heavy pot or frying pan until all grease is fried out.
Place grease and fatback in large pot.
Add small amount of water.
Add sugar.
Cut collards up.
Drop drippings wet in hot grease.
Stir; cover and cook for about 45 minutes, or until tender.
Add salt when almost done.