Great American Recipe

Check leaves carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Set aside. Rinse salt pork thoroughly; pat dry, and cut into 1/2 inch thick slices. Cook the pork in an 8 quart Dutch oven until golden brown. Slowly add water, and bring to a boil. Reduce heat and simmer, uncovered, 10 to 30 minutes. Add collards and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 to 45 minutes or till collards are tender, stirring occasionally. Add more water if necessary.