2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 c. sour cream
1 envelope onion soup mix
bacon bits

Take 2 heads of collards, cut the leaves off and throw away the stalk and stems. Put your collards in the washing machine on gentle cycle (make sure to rinse the machine first) and wash 2 times (or you can wash by hands, one leaf at a time). Take out any leaves that looks spotted or yellow and brown. In a big pot, fry some fatback, then add collards. Add water. Boil and cook until your collards are tender. Add some sugar (2 tablespoons), salt and pepper to taste.

Drop 2 whole washed pecans (in shell) in pot to cut down on the smell.