3 big bunches fresh crisp collards
1 1/2 smoked pork
2 tsp. cooking oil
2 tsp. salt (optional)
2 qts. water
1/4 c. sugar (optional)

Combine water and pork in a large pot. Bring to a simmering boil. Wash and de-stem all collard greens (discard any bad leaves). Cut collards up, but not too small. Place collards in pork and water, then add salt, oil and sugar. Cook slowly. Yields approximately 6 servings.