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2 lb. collards
1/2 medium yellow onion
3 tsp. fatback grease
1 (14 oz.) chicken stock
1 tsp. sugar
salt and pepper to taste

Wash collard leaves; roll up and slice into thin pieces.
Place into pot. Chop onion and mix with collards. Add sugar and
grease into collards.

Place most of stock into pot. Place pot on stove with medium
heat. Steam until collards are tender, about 30 minutes. Open
lid and season with salt and pepper to taste. Let collards rest
for 7 to 10 minute.

Make sure liquid does not dry out of collards. Add as much as
you need.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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