how do you cook crunchy fat back, and collards. City girl wants to give it a try..help!?

Answer 1

Collards are one of my favorites. First get a pot of water boiling, but add some better than bouillion to the water to give it a nice taste. Once the water is boiling, add your collards and cook until just tender, do not over cook them. Drain, season to taste and enjoy. Fat back is basically just bacon, so cook it like you would bacon. Then enjoy. You might want to whip up some corn bread and black eyed peas to go along with this. Serve the black eyed peas over rice. Oh, this is good eatin'!!!

Answer 2

Collard Greens

3 lb Fresh collard greens
1 lb Slab bacon or fat back
2 tbl Butter
Salt, to taste
Pepper, to taste

Wash the collard greens well so that no grit remains on the leaves. Trim the stems from the leaves and cut the leaves into large strips.
Place the greens and the slab bacon or fat back in a large saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer for 1 1/2 hours.
Remove the pork and chop into small pieces. Drain the greens and mix with the chopped bacon, butter and salt and pepper to taste. Serve immediately.
Don't forget the pepper sauce.