Fresh collard greens, washed
Any of the following meats: Salt, pork, ham hocks, smoked pigtails or smoked neckbones (pork)
3 tbsp. bacon drippings
Salt and pepper to taste
2 tsp. sugar
Hot peppers to taste
Optional: Okra, green bell peppers

Par-boil meats. Chop greens fine. Fry bacon to get 3 tablespoons of drippings. Remove bacon. Add greens and cover with water (but not too much). Add sugar and seasonings. Add par-boiled meats. Simmer for 1 hour.

Note: You can crumble bacon and add it back into greens or make a BLT. Don't use too much water - you're not making soup.

Don't forget to reduce the liquid remaining and pour it over the greens. The "pot likker" can and should, be soaked up with cornbread (see breads).