1 bunch fresh collard greens
1 ounce bacon grease
1/2 teaspoon salt
1 tablespoon granulated sugar
 (or less to taste)
6 ounces fatback and/or ham or ham hock
1/4 teaspoon black pepper
1/4 teaspoon baking soda
1 quart water

Pull the leaves of collards from stems. Discard stems.
(Small stems may be left in with leaves.)  Coarsely chop
or tear collards.  
Wash thoroughly in cold water and
drain.  Place all ingredients in stock pot.  Bring to a
boil and then cook at a slow boil for 2 hours or until
tender.