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1 Tbsp. sugar
3 Tbsp. fatback grease
1/2 c. water
salt to taste

Prepare collards by washing and cutting into thin strips.
Place in 5-quart pot. Add sugar, fatback grease, water and salt
to taste. Cook on medium heat until tender (do not overcook).

Prepare cornbread by adding water to soft consistency. Add 1
teaspoon salt. Place cornbread into hot grease in skillet. Make
large patties approximately 1/4-inch thick. Fry until done.

Place collards on cornbread patty. Place 2 slices of fatback
on collards. Cover with 2nd cornbread patty. Enjoy.

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