2 bunches collard greens
1 pkg. smoked pork shoulder, sliced into 5 to 6 pieces
Picnic ham, or any smoked ham
4 tbsp. bacon fat (no other kind)
1 tsp. Accent
1 tsp. black pepper
1/2 c. onions, chopped
1/2 c. green pepper, chopped
2 c. okra, sliced

Be careful and select the most tender big leaves. Inspect and wash greens well. Snip off the tough stems. Then cut the leaves crosswise, about an inch wide and wash again.

Put just enough cold water in pot to cover the smoked ham, and let boil for an hour. Add collards to boiling water. Let cook 30 minutes or until greens shrink.

Stir and add bacon fat, Accent and black pepper.

Allow cook 1 hour until just about done. Then add your onions, green pepper and okra last.

Simmer 30 minutes or until tender.

You must try some vinegar and hot sauce when serving.

Serve with corn bread.