5 lbs. fresh baby collards
1 lb. sliced fat back
1 tbsp. red pepper
1 med. cabbage
1 tsp. sugar
1 dash baking soda

Fry fat back until brown. Cut greens and wash thoroughly in cold water, about 3 washes. Place greens in hot grease from fat back (about 3/4 cup). Sprinkle salt, red pepper and sugar. Cover and lower flame and let cook until tender, stirring every 20 minutes.

Slice cabbage and wash thoroughly about 3 washes. Add to tender greens (don't stir in), just lay on top of greens and cover. Steam from greens will cook cabbage while greens are still cooking. After 20 minutes mix cabbage and greens together. Let continue for approximately 15 minutes and serve with vinegar and/or chow chow and corn bread.