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Horry County Museum
Traditional Recipes
Southern Style – January 5, 2004
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Traditional Collards
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1 large head Collards
Approximately 10-12 Cups coarsely chopped collard greens
3 tbsp. rendered fat back
3 Cups water
Salt and Pepper to taste

Slice about 3 or 4 pieces of fat back or salt pork
place in small fry pan on medium heat and render fat.
Place chopped collards in large pot with lid
Add Water, pieces of fried fat back and rendered fat.
Cover and bring to boil immediately reducing heat to Medium.
Allow to steam approximately 5 minutes
Stir and steam again for an additional 5 minutes.
Salt and pepper to taste

Serve with a variety of condiments:  hot pepper vinegar, sweet pickles, tobasco sauce or a  
bacon vinegar dressing.

Olive Oil or Canola may be substituted for fat back.