2 lb. collard greens
1/2 lb. salt pork or slab bacon, cut into small cubes
2 sliced onions
salt and pepper
1/2 c. water

Trim stems off collards unless very young and tender. Wash thoroughly. Cook pork until crisp. Remove meat and pour off 1/2 of drippings. Sauté onions in this until tender. Add collards, salt, pepper and water. Cook, covered, over low heat 15 minutes or until collards are tender. If necessary, add a little more water. Return meat to cooked greens; heat through and serve immediately.