I remember the first time I cooked collards. I was to cook dinner for Daddy. I forgot to put grease and salt. When they were put on the table they were compared to oak leaves. I was about 12 or 13 years old. Daddy had never eaten such tough collards before.

Wash collards 3-4 times until all the grit and most of the bugs are off. (There's nothing worse than a gritty bite of greens.) In large pressure cooker put your smoked ham pieces or ham hock or salted sliced fat back. Cover with water. Add collards and cook until tender. Spoon a teaspoon of sugar to sweeten the greens. Salt to taste. Serve with cornbread and eat. You'll want an onion, too.