2 lbs. collard greens
4 tbsp. bacon grease
2 onions, sliced
Salt & pepper
1/2 c. water

Trim stems off collards unless very young and tender. Remove center rib also if greens are mature. Wash, but do not drain. Melt grease in heavy saucepan. Saute onion until tender. Lift greens from water into pan, add salt and pepper and water. cook, covered over low heat for 15 minutes or until greens are tender. If necessary, add a little water to prevent sticking. Serve immediately with cornbread. 4 servings.