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Collard Greens 2 Recipe courtesy of Sandi Markle, a member of Albemarle EMC who lives in Hertford. Collards Wash collards, cover with water and put into a pressure cooker. Cook on high until cooker begins to pop; turn down heat and let pop for 45 minutes. While the greens are cooking, cook fatback in black iron skillet if possible. Cook about 6 pieces depending on size and amount of fat. Remove fatback and let grease cool. When greens are done, remove and put greens into grease, then add enough pot liquor to make greens juicy but not too watery. Take a knife and cut up greens. Cook until greens are well mixed with grease. You may want to add about 1/2 tsp of sugar to cut some of the strong taste. I don't but some do. Enjoy! Yield: 4 servings |