Collard Greens Recipe From Mary Mac’s Tea Room

Wash the cut greens in cold water and 1/8th cup salt.

In a large stock pot, on high heat, boil the water, smoked ham hock, and fat back. Let boil for an hour.

Add collards and bacon drippings to the pot.

Let come to a roaring boil and then reduce heat to medium. Let cook for 40-45 minutes. You may need to add additional water if the water starts to absorb past 1/3 of your original liquid.

Remove from heat and take out the fatback and ham hock. Serve warm. Goes well with corn bread.