1 lg. bunch collards
2 med. ham hocks
1/4 lb. fat back salt pork
3/4 oz. corn oil

Clean each leaf separately, remove all stems and dark or damaged parts. Place in sink. Wash thoroughly.

Take several leaves in hand, chop finely with sharp knife into large bowl. When finished run sink full of water. Put 1 heaping tsp. of baking soda in water. Put greens into sink again. Get a 5 quart pot, fill half full of water. Start it to boiling. Wash ham hock - salt pork. Add to boiling water. Add greens and corn oil. Cook 3 1/2 hours on medium low heat.