6-8 lbs. collards
8 med. potatoes
1 lb. salted pork or meat to season of choice
Plain cornmeal

Peel potatoes, cut in quarters or halves. Clean collards, inspect each leaf for bugs or worms. Then wash collards in water with small amount of dish detergent. This cleans the outside environment from them. You may have to wash and rinse several times depending on how much sand-dirt is on them. (One "wash" with detergent should be sufficient).

Place collards in large pot already heated with season meat. Cook collards on medium heat for approximately 1 hour and 30 minutes. Place potatoes in pot, cook for 20-25 minutes more.

DUMPLING:

Use White Plain cornmeal. Place approximately 1 1/2 cups meal in bowl. Salt to taste. Add enough water to meal to make a semi-thick texture. Dampen hands, mold enough meal, to desired shape, flatten for dumplings. Place on top of collards and cook for approximately 10 minutes. Time may vary.