In an iron skillet, use about 3 Tablespoons bacon grease. Add fresh collards that have stem removed and chopped into bite size pieces. Add about a quart of water, 2 teaspoons salt, 1 teaspoon sugar. Cook for about 45 minutes on low to medium heat. Add more liquid if necessary during the cooking process. Spoon collards out of liquid into serving bowl. Serve collards with vinegar if desired.
grace and peace,