Good served with Cornbread. Collards 1 or 2 heads of collards. Make sure they are fresh and tender. Remove each collard leaf from the main stem, soak in cold water for half an hour. Rinse each leaf thoroughly and tear or cut collards into bite size pieces.
Place collards into a large pot and cover with water.
Heat on high until boiling. Reduce heat and simmer for 15-20 mins. Remove from heat and pour off almost all the water. Refill the pot with fresh water. Fry a small piece of the ham in a small amount of oil.