Southern Style Collard Greens

Wipe each half with damp dishcloth.

Put leaves in kitchen sink; wash each leaf separately and put in a large dishpan; wipe each leaf and put with several leaves and roll them in a ball to cut evenly in small 1/2-inch strips.

With a sharp knife (the size you use for cole slaw); remove stalks and large stems from leaves before cutting.

Slice salt pork into small slices for frying.

If using ham hocks precook before preparing the greens.

Pour the cooked salt pork and fat into a large cooking pot; add the cut greens, the salt and water.

Cover and cook until tender over medium heat.

Makes 8 to 10 servings.