She taught me to make collards the Southern way, except I use bacon instead of fatback. When I saw huge bunches of collards in market this week for $2, I snatched them up.
To make the greens, I fry a little or a lot of bacon (depends how much meat we've had recently). Throw the washed, chopped greens in on top. Stir. Add some salt - but be careful, the greens cook down a lot and I have oversalted many pots of greens. Add a bit of sugar, something spicy like red pepper flakes or hot sauce, and some vinegar. Cook, covered, for 10-60 minutes. Queenie had something she called "pepper oil," which was a gallon jug of white vinegar and tiny hot peppers. She would lace the greens with that pepper oil.
We have been feasting.
fried Louisiana Boston blue fish (catfish was not at hand)
(sigh of satisfaction)
Then, at Genevieve's special request,
black eyed peas (cooked simply and until very soft with salt, butter, and milk)